十万个为什么·科学启蒙30篇（3）
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Yeast Eats Sugar and Makes Tiny Air Pockets
酵母吃掉糖，制造微小气孔，面包就松软
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Bakers mix yeast with flour, water, and sugar to start making bread dough.
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Yeast is a living fungus that feeds on sugar and releases carbon dioxide gas.
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Those invisible bubbles get trapped inside the stretchy gluten network of the dough.
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As the dough rises, it grows puffy and full of tiny round air spaces.
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Baking in the oven kills the yeast but sets the shape and locks in the holes.
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That’s why fresh bread feels soft, springy, and full of little pockets when you tear it.
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Too much yeast or too warm a room can make dough rise too fast and collapse.
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Adding salt slows yeast down just enough to build better flavor and texture.
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You can hear faint popping sounds if you tap risen dough gently before baking.
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Next time you eat toast, notice how light and airy each slice feels inside.