During the fermentation of bread, it becomes porous due to the release of $C O_{2}$ by the action of:

Yeast

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Bacteria

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Virus

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Protozoans

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Solution

The correct option is A Yeast
During the fermentation of bread, it becomes porous due to the release of carbon-dioxide by the action of yeast.

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

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