In manufacturing the bread, it becomes porous due to release of CO $_{2}$ by the action of

Virus

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Yeast

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Bacteria

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Protozoans

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Solution

The correct option is A Yeast
Fermentation is the process which is carried out by anaerobic respiration of microorganism which leads to the production of lactic acid or alcohol with the release of carbon dioxide. When the yeast is added to the dough of the bread it converts the sugar to ethanol and carbon dioxide which forms bubbles.
So, the correct answer is option D.

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C O_{2}

_{2}

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

Bread becomes porous due to the release of CO2 by the action of

_{2}

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