Question

During bread making, baker's yeast is added to the bread dough. The yeast in the dough

• A. releases oxygen causing the dough to “puff up" or rise
• B. releases carbon dioxide causing the dough to “puff up" or rise
• C. produces ethyl alcohol preventing the dough to “puff up" or rise
• D. makes the bread very hard

Answer 1

The correct option is B releases carbon dioxide causing the dough to “puff up" or rise

Baker's yeast is a unicellular fungus that is widely used in the baking industry for its ability to raise the bread dough, making it soft and fluffy. Baker's yeast is known as Saccharomyces cerevisiae.

Within the bread dough, yeast starts respiring anaerobically, producing ethyl alcohol and carbon dioxide from the partial breakdown of sugars present in the dough.
The released carbon dioxide forms bubbles which get trapped in the gluten meshwork, causing the dough to puff up or rise.