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Hey guys, this is hottiemb with a science article for a change! =D
The other day my science teacher was talking to us about yeast and how it makes
bread and other baked goods rise. It's quite interesting and you'd never believe
the process! =)
I'm going to start off by giving you an example. The other day, someone I know
was making her grandmother's bread recipe. She was watching her weight, so
instead of putting in two cups of sugar, like the recipe said, she decided to
lower it to half a cup. When the bread didn't rise, she couldn't figure it out.
She did everything right, and how could sugar not make the bread rise?
As you may or may not know, yeast is a living thing. All living things have to
eat. The way yeast makes the bread rise in that recipe is by feasting on the sugar
-- it then lets off carbon dioxide, or passes gas, as some people might think of it (LoL).
The carbon dioxide pushes up on the bread, making it rise and expand. Then the
yeast soon dies
from the heat of the oven.
So, if you add too much sugar, the yeast will eat too
much and let off too much carbon dioxide, resulting in your bread rising too
much. If you don't put enough sugar in, the yeast will not eat enough or let off
enough carbon dioxide and your bread won't rise like it should.
Hey! I told you you'd never believe it, but it is true! I hope you all have
learned something from my article. I know I was in shock when I heard this,
too!
Sorry Editor, my only source was my teacher, but you can probably find some cool
sites on the web about it also! =)
This is hottiemb, signing off.
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