Question

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because:

• A. Yeast is soft and flour also become soft.
• B. Yeast produces acetic acid and alcohol which gives softness to the bread.
• C. Release of CO${}_2$ makes the bread spongy.
• D. Yeast produces benzoic acid.

Answer 1

Answer: (C)

Release of CO${}_2$ makes the bread spongy.

• In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae
• At the time of making dough for the bread yeast is added along with other ingredients and is left to rest for sometime which gives yeast time for the fermentation process where it converts the sugar present in the flour to carbon dioxide and alcohol.
• When the dough is baked the release of carbon dioxide at the time of baking leaves holes in the bread which gives the bread its sponginess
• So, the correct answer is 'Release of CO22 makes the bread spongy'