Why does Bread have Pores?

            Bread is a popular food eaten in almost all countries of the world. Their ingredients vary form country to country. In most of the countries, however, bread is made form wheat or rye flour. In some places it is also made form rice, barley, potatoes, peas and beans.

Bread have Pores

            According to the recorded history, the making of bread first started around 300 B.C. in Egypt. This was also the time when yeast was discovered. These days, the common bread is made form dough prepared by kneading flour with water. A little yeast, sugar ad salt are added to it. The yeast causes the dough to rise by forming bubbles of carbon dioxide gas in it. The dough is then moulded into the shape of a loaf and baked in a loaf tin in the oven.

            In the process of baking, the gaseous bubbles burst resulting in small pores inside the bread. It is mainly the yeast. Baking soda, which is the mixture of tartaric acid and sodium bicarbonate is used in the preparation of cakes.

            When this mixture is added to the dough and it is baked, carbon dioxide is baking causing small pores. Breads are white or brown depending on whether white or brown flour is used.