The fluffy texture of bread is due to the presence of _____________.

oxygen

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ethanol

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glucose

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carbon dioxide

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Solution

The correct option is D
carbon dioxide

In fermentation of dough, yeast feeds on the glucose molecules present in the dough and breaks it down into ethanol and carbon dioxide.

During baking of the dough, the ethanol evaporates while the carbon dioxide creates air pockets resulting in the fluffy texture of the bread.

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