Dough making

• Most doughs consist of water, flour, and salt
• For pasta, eggs are used instead of water
• In bread-making, yeast is used as a raising agent
• The dough is then left to prove until it has doubled in size.
• Fermentation is leaving dough to rest and rise
• gluten formation happens when kneading dough
• Yeast is a microorganism that helps bread rise by producing co2 and alcohol because of fermentation
• Gluten in flour stretches and creates long protein strands
• High heat kills the yeast and evaporates the alcohol