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Question
Which of the following is used in the production of leavened bread?
Which of the following is used in the production of leavened bread?
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Solution
The correct option is C Saccharomyces
The selected strains of Saccharomyces cerevisiae, used in baking industry to bring about desired changes in flavour and texture of the baked products, are sold as baker's yeast. These yeasts have ability to ferment the sugar in the dough. The carbon dioxide produced during fermentation is responsible for the leavening (i,e., raising of the dough). Both CO2 and alcohol escape during baking so that the bread and other baked products become porous and soft.Thus, the correct answer is option C.
The selected strains of Saccharomyces cerevisiae, used in baking industry to bring about desired changes in flavour and texture of the baked products, are sold as baker's yeast. These yeasts have ability to ferment the sugar in the dough. The carbon dioxide produced during fermentation is responsible for the leavening (i,e., raising of the dough). Both CO2 and alcohol escape during baking so that the bread and other baked products become porous and soft.
Thus, the correct answer is option C.
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