The carbon dioxide produced becomes entrapped in the dough, causing it to rise.
FIours with strong gluten and with optimum levels of cysteine also show a favorable increase in baking volume since, prior to baking, the gas trapped within the dough can develop a more spongy dough.
The date paste is wrapped in the dough and baked in a pan in the oven.
Additionally, pizza makers should include natural Neapolitan yeast and extra virgin olive oil in the dough preparation process.
cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars.
The Evil Impulse is like a cake of yeast. The yeast is placed at one spot in the dough, but it ferments throughout it. The Evil Impulse does likewise.
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
There are air bubbles in the dough.
The yeast in the dough causes the bread to rise during baking – giving it that "loaf" look.
Glucono delta lactone is recommended since it hydrolyzes quickly in the dough to produce gluconic acid.
