During fermentation of dough, cheese making and beverage making, the main gas produced is

Carbon dioxide

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Methane

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Oxygen

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Hydrogen

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Solution

The correct option is A Carbon dioxide
In fermentation of dough, cheese making and production of beverages, the main gas produced was carbon dioxide.

Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise.

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Similar questions

Q. While making cake or dhokla, the dough rises because of a substance that is produced during fermentation. What substance is this? Why does it cause the dough to rise?

Q. The rising of dough while making bread is due to the
(a) heat produced in it.
(b) CO₂ produced as a result of fermentation.
(c) multiplication of yeast cells.
(d) kneading.

Q. The rising of dough in making dosa is an example of
(a) pasteurisation.
(b) maturing.
(c) curing.
(d) fermentation.

Q. State whether the following statements are true (T) or false (F).
I - All varieties of cheese are ripened using the fungi belonging to the genus Penicillium.
II - Fermentation of bread dough by yeast results in the formation of lactic acid.
III - Toddy is a fermented beverage prepared from grapes.

Assertion (A): Yeast is used in bakeries to make bread and cakes.
Reason (R): Yeast are added to the dough to produce carbon dioxide which makes the dough rise by fermentation process.

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