How do donut dough expansion rates differ due to the temperature, type of leavening agents, or the quantity of leavening agents?

Abstract

Making dough requires leavening, which consists of a process of fermentation. Prior to the proofing process is the initial preparation of the dough. The gliadin and glutenin–spherical and elongated components of the gluten protein that help make the dough elastic– have to first be developed through continuous kneading of the mixture. This procedure retains the carbon dioxide gasses during the proofing process. [4] To form the inhibitory tissues, yeast, water, and donut mix must be synthesized to start the interaction between the gluten proteins. As the glutenin is stretched, it allows for the gliadin spheres to disperse, creating a cohesive mixture that allows for the trapping of carbon dioxide gasses. This leads up to the fermentation process, in which it calls for a multistep conversion of molecules with gluten-yeast enzymes to expand the gliadin and glutenin structures. The maltase enzymes of the yeast first convert maltose (a sugar found in starch) into simple sugars. These simple sugars then become suitable for the reaction with the zymase, where it converts the simple sugars into the familiar products of alcohol and carbon dioxide. [5] The carbon dioxide particles then push the periphery of the dough, making it expand.