During its formation, bread becomes porous due to CO $_{2}$ released by

Protozoans

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

Bacteria

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

Yeast

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

Viruses

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

Open in App

Solution

The correct option is B Yeast
Bread is prepared from the dough, which is fermented using baker's yeast ( Saccharomyces cerevisiae ). The puffed-up appearance of dough is due to the production of carbon dioxide during fermentation. Carbon dioxide gas along with ethyl alcohol evaporate during baking, making bread porous and soft.
So, the correct answer is 'Yeast'

Suggest Corrections

Similar questions

_{2}

During the formation of bread it becomes porous due to the release of CO2 by the action of

{CO}_{2}

During the formation of bread it becomes porous due to the release of CO2 by the action of

C O_{2}

Join BYJU'S Learning Program