The puffed-up appearance of dough is due to fermentation by yeast. Identify the gas liberated during the process

Methane

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Carbon dioxide

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Hydrogen sulphide

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Ammonia

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Solution

The correct option is B Carbon dioxide
Yeast respire anaerobically i.e., through fermentation and convert the carbohydrate in the dough to alcohol and releases carbon dioxide as a by-product. Due to the release of carbon dioxide dough becomes puffy.

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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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