The puffed-up appearance of dough is due to:

Growth of LAB

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Production of O

_{2}

and ethanol

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Production of CO

_{2}

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Growth of yeast Monascus

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Solution

The correct option is C Production of CO $_{2}$
Dough, which is used for making bread, is fermented using baker's yeast (Saccharomyces cerevisiae). The puffed up appearance of dough or softness and porous is due to the production and release of CO $_{2}$ .

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Which one of the following condition helps in the puffing up of dough when mixed with yeast?

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