Why Does Bread Have Pores?

In most of the countries of the world, bread is regarded as a famous food. The ingredients used for making bread, changes from one country to another. In many countries wheat flour is used to make bread. In some places rice, beans, potatoes, peas and barley are used to make bread.

We all know that yeast was first discovered in Egypt. Around 3000 B.C the making of bread was started in Egypt. These days, first flour is kneaded with water to prepare dough and then bread is made from it. A little amount of yeast is added to it. Yeast is composed of about 160 types of single celled fungi. It grows rapidly in the warmth and the moisture that is present in the dough. The gaseous bubbles are produced by yeast in the dough to increase its volume. When we bake the dough in the oven, the gaseous bubbles get burst and then the small pores appear inside the bread. Yeast is mainly used to give flavor and taste to the bread.

We can also see pores in cakes. These are produced by the use of baking soda, which is the mixture of sodium bicarbonate and tartaric acid. When baking soda is added to the dough and the dough is baked in the oven then carbon dioxide is produced. The bubbles of this gas get burst and the small pores appear inside the cake.