Cook's Thesaurus,” yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol, which make dough rise. The earliest breads were unleavened. Archaeological evidence puts the discovery of yeast for leavened bread and brewing ale at about 4,000 B.C. in Egypt.
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Cook's Thesaurus,” yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol, which make dough rise. The earliest breads were unleavened.
Answer:
A mixing of chemical and or biological agents with other elements to create gasses is science — and it’s also baking.
When the kitchen is filled with the wonderful aroma of baking bread, cinnamon rolls, cookies, pancakes or other quick breads, the person creating these is conducting a “science project.”
The process of baking these types of foods includes the use of one of two kinds of leaveners: biological or chemical. A third, or mechanical leavener, such as whipping air into egg whites for a fluffy omelet, is a cooking lesson for another day.