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Question
During the formation of bread, the bread becomes porous due to release of CO2 by the action of
During the formation of bread, the bread becomes porous due to release of CO2 by the action of
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Solution
The correct option is A yeast
Saccharomyces cerevisiae, also known as baker’s yeast, is responsible for the formation of CO2 in the form of bubbles that cause the bread to rise. Saccharomyces cerevisiae releases carbon dioxide through the alcoholic fermentation of sugars.
When the dough is baked in the oven, the gaseous bubbles burst resulting in small pores inside the bread.
Saccharomyces cerevisiae, also known as baker’s yeast, is responsible for the formation of CO2 in the form of bubbles that cause the bread to rise. Saccharomyces cerevisiae releases carbon dioxide through the alcoholic fermentation of sugars.
When the dough is baked in the oven, the gaseous bubbles burst resulting in small pores inside the bread.
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