Question

Rising of dough is due to?

• A. Multiplication of yeast
• B. Production of $C{O}_2$
• C. Emulsification
• D. Hydrolysis of wheat flour starch into sugars

Answer 1

Answer: (B)

Production of $C{O}_2$

- Multiplication Of Yeast - The most widespread mode of vegetative development in yeast is asexual reproduction by sprouting, where a small bud which is also known as a bleb or daughter cell. It is constructed on the parent cell. The embryo of the parent cell chops into a daughter nucleus as well as migrates into the daughter cell.

- Production of Carbon dioxide - It is generated by simmering natural gas to segregate the carbon and hydrogen atoms. Hydrogen is then integrated with nitrogen to establish ammonia. The carbon atoms can then incorporate with oxygen to formulate Carbon dioxide as a by-product. This Carbon dioxide can again be sold to the enterprises that need it.

- Emulsification - Emulsification is the procedure of allocating two or more immiscible liquids together to form a semi-stable mixture. In food dressings, these two liquids commonly consist of an organic (oil) phase as well as an aqueous (water) phase which is solidified by the addition of a food-grade emulsifier (surfactant).

- Hydrolysis of wheat flour starch into sugars - Usually hydrolysis is a chemical procedure in that a molecule of water is subtracted to a substance. Sometimes this expansion results in both substances as well as water molecules to divide into two parts.
So, the correct option is option B.