What is trapped in bread dough?
A recipe is, in effect, a chemistry experiment with edible results. When bread dough is kneaded, proteins in the flour link to form a stretchy network that traps the gas produced by yeast. The browning of a steak or a loaf is not caused by burning but by the reaction of sugars with amino acids at high temperature, which creates hundreds of new flavour compounds. Even something as simple as salting an aubergine draws out moisture by osmosis, reducing bitterness and preventing it from absorbing too much oil. Chefs who understand such processes can adjust recipes with confidence, whereas those who follow instructions without knowing why often have no idea what to do when something goes wrong.
Answer and explanation
Correct answer: C. Gas produced by yeast
- Step 1: The protein network traps gas produced by yeast.
Answer
Gas produced by yeast.
Why not the others: Moisture, crust sugars and salt crystals are not what the dough network traps.
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