Methods of processing dough into bread include the straight dough approach, the sourdough method, the Chorleywood bread system and the sponge and dough method. Carbon dioxide and ethanol vapors created throughout yeast fermentation lead to bread's air pockets.[fifteen] Owing to its large amounts of gluten (which give the dough sponginess https://dukeh791ded4.blogaritma.com/30501987/a-secret-weapon-for-food-learning-center