If you add too much, water flows out of yeast cells by osmosis. Then nutrients are lost and production of carbon dioxide slows down. After dough rises a couple of hours in a warm place, it's ready to go into the oven. There, heat causes pockets of gas in the dough to expand. Vocabulary amino acids organic acids that are the building blocks of proteins anaerobic a process which takes place in the absence of oxygen catalyze to speed up a chemical reaction chemical bond the forces of attraction that bind atoms together in a molecule chemical reaction a process where substances are changed into new substances enzyme special protein molecules that speed up chemical reactions in living cells.
Enzymes are biological catalysts.
Proteins are polymers of amino acids. Van Nostrand Reinhold. American Health, pp. Bake your own bread. The cookbook decoder.