Bread

Is generally made by mixing flour of grain with water, adding yeast, allowing it to ferment, and baking it. The action of the yeast causes the formation of carbon dioxide at innumerable points throughout the entire ma of dough, in small cells. Under the influence of heat the gas is expanded and escapes, thus making the bread "light." By the use of YEAST POWDERS (q.v.), the same gas is generated without fermentation by the decomposition of bicarbonates of ammonium and sodium. Unleavened bread is made by mixing flour and water without the addition of yeast or any other agent that will cause fermentation to take place.