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An appealing visual representation of a scientific comparison between two loaves of bread. Illustrate one loaf made with regular yeast showing typical size and shape of air bubbles throughout the bread. The other loaf of bread should demonstrate various characteristics to consider: more bubbles, differently-shaped bubbles, smaller bubbles, and bubbles more located towards the interior. The loaves should be cut open to reveal these differences. No text or labels should be present. The setting can be a bakery or kitchen counter.

Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast? (1 point) Responses more bubbles more bubbles differently-shaped bubbles differently-shaped bubbles smaller bubbles smaller bubbles bubbles more on the interior of the loaf

more bubbles