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Question
During the formation of bread, it becomes porous due to release of CO2 by the action of
During the formation of bread, it becomes porous due to release of CO2 by the action of
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Solution
The correct option is A Yeast
In a bread dough, where the oxygen supply is limited, the yeast can only partially breakdown the sugar. Alcohol and carbon dioxide are produced in this process known as alcoholic fermentation. The carbon dioxide produced in these reactions causes the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process. During fermentation, each yeast cell forms a centre around which carbon dioxide bubbles form. Thousands of tiny bubbles, each surrounded by a thin film of gluten form cells inside the dough piece. The increase in dough size occurs as these cells fill with gas.Thus, the correct answer is option A.
In a bread dough, where the oxygen supply is limited, the yeast can only partially breakdown the sugar. Alcohol and carbon dioxide are produced in this process known as alcoholic fermentation. The carbon dioxide produced in these reactions causes the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process. During fermentation, each yeast cell forms a centre around which carbon dioxide bubbles form. Thousands of tiny bubbles, each surrounded by a thin film of gluten form cells inside the dough piece. The increase in dough size occurs as these cells fill with gas.
Thus, the correct answer is option A.
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