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Any bread that uses YEAST as the LEAVENING agent. As the YEAST ferments, it converts the flour’s starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic GLUTEN mesh of the dough are what make it rise. Oven heat kills the YEAST and evaporates the alcohol. The gas expands in a final burst of energy and causes the bread to rise. Among the more well-known YEAST breads are BRIOCHE, CROISSANTS, FRENCH BREAD and SOURDOUGH BREAD.
To understand Gluten Mesh you must first understand Gluten. Gluten is a Protein commonly found in Cereal Flours. Gluten, alone, is a tough, maleable, elastic substance that resembles chewing gum. When water is added to flour and kneaded the gluten hold the mass of dough together. When dough is baked the gluten strands that form help hold gas bubbles formed by the leavening agent. The Gluten Mesh is the framework of elastic Gluten strands that hold together dough, traps air bubbles, and gives bread structure.
Two of flour’s proteins form gluten when flour is moistened and mixed. Gluten resembles a mesh that gives the framework of the bread dough strength.
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