Question

The bread or idli dough rises because of

• A. heat
• B. grinding
• C. growth of yeast cells
• D. kneading

Answer 1

The correct option is C

growth of yeast cells

The correct option is C.

Explanation of correct option:

1. In bread and idli preparation, yeast is used as a leavening agent.
2. The leavening agent, or yeast, changes the sugars in the dough to carbon dioxide and generates energy in the form.
3. As a reaction, yeast cells grow and dough spreads. Anaerobic fermentation occurs in the fungus.
4. Fungi break down fermentable carbohydrates into ethanol and carbon dioxide.
5. The dough rises and becomes soft and fluffy as a response to the carbon dioxide gas.

Explanation of incorrect option:

Option A:

1. Heating bread dough contains air bubbles to grow, causing the dough to rise.
2. The Yeast in the dough divides and multiplies during this whole phase, producing more Carbon-Dioxide.
3. This offers the dough a fluffy texture.

Option B:

1. The yeast cells in the bread or idli dough allow it to rise.
2. If there is a lot of food provided, yeast new cells in great numbers to take most of it.
3. As a response, the dough does not increase substantially in grinding.

Option D:

1. To knead the dough, fold it in half and push it back and forth on the heels of your palms to flatten it.
2. Turn the dough slightly, fold it in half, and knead it with your heels yet again.
3. Repeat for just another 10 minutes, or as long as the recipe indicates for kneading the dough.

Final answer: The bread or idli dough rises because of the growth of yeast cells.