wiz-icon
MyQuestionIcon
MyQuestionIcon
1
You visited us 1 times! Enjoying our articles? Unlock Full Access!
Question

Bread becomes porous due to the release of CO2 by the action of


A

yeast

Right on! Give the BNAT exam to get a 100% scholarship for BYJUS courses
B

bacteria

No worries! We‘ve got your back. Try BYJU‘S free classes today!
C

virus

No worries! We‘ve got your back. Try BYJU‘S free classes today!
D

protozoans

No worries! We‘ve got your back. Try BYJU‘S free classes today!
Open in App
Solution

The correct option is A

yeast


Baker's yeast or saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases CO2 as a byproduct of aerobic respiration and this gas causes the dough to double in size by increasing its porosity over time to get it ready for baking.


flag
Suggest Corrections
thumbs-up
0
Join BYJU'S Learning Program
similar_icon
Related Videos
thumbnail
lock
Fungi in Industry
BIOLOGY
Watch in App
Join BYJU'S Learning Program
CrossIcon