From the brains behind brains on, this is the moment of um.

Um, um, um, um, um, um, um, moment of um comes to you from APM studios. I'm Anna Goldfield.

Um.

Today, I am making myself a delicious peanut butter and jelly sandwich.

Grape jelly, chunky peanut butter, and fresh whole wheat bread.

This is going to be amazing.

Oh, beans.

I lost a glob of jelly through a big hole in this slice of bread.

Ew.

Now the counter is all sticky.

Why does bread have holes anyway?

How do they get there?

Our listeners are curious, too.

Listen to this.

Hi, my name is Sam. And my question is, why does bread have holes in it? I love bread, the staff of life. Some of my favorite breads, I think, are kind of the rise, the pumpernickels, kind of the dark breads. Those are my favorite. Now I can just eat bread just straight up plain with a big slap the butter on it.

Hello, my name's Dave DeMis. nickels, kind of the dark breads, those are my favorite. Now, I can just eat bread just straight

up plain, with a big slab of butter on it. Hello, my name's Dave Dominguez, and I'm a food

scientist. And bread is made from wheat flour and water, and oftentimes another ingredient,

which we call a leavener. And that's just a fancy way of saying something

that makes gas and enables that dough to expand. And so when water and wheat flour combined together,

and wheat flour is very interesting because the components of wheat flour are mostly starch,

which is kind of a bunch of sugar units all kind of connected together, which is going to be important

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