What Does it Mean to Proof Dough?

Proofing or proving dough refers to letting dough rise from the action of baker's yeast, according to CookThink.com. This action gives loaf breads their greater height and volume, compared with flatbreads. Does this Spark an idea?

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Fermentation
- The yeast can use sugar and flour as food sources to produce lactic acid and carbon dioxide. This process is called fermentation. The carbon dioxide causes the dough to rise.
Considerations
- How quickly dough rises depends on factors such as how much gluten it has, heaviness of the ingredients, temperature of ingredients, temperature of the room, barometric pressure and how much it is kneaded.
Gluten
- Gluten consists of proteins in wheat flour that absorb water, come together, stretch and develop as the dough is kneaded. Proofing the dough allows time for the gluten to trap the carbon dioxide and expand, according to PreparedPantry.com

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