Leavened bread is produced with the help of

Yeast

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Rhizopus

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Neurospora

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Lactobacillus

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Solution

The correct option is A Yeast
Baker's yeast or Saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases $C O_{2}$ as a byproduct of aerobic respiration and this gas causes the dough to double in size over time to get it ready for baking. Baking kills the microbes so we can safely consume the bread.

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