Question

'X' is released during fermentation by yeasts in bread making process which gives spongy and soft texture to breads. Identify 'X'.

• A. Oxygen
• B. Nitrogen
• C. Water vapour
• D. Carbon dioxide

Answer 1

The correct option is D Carbon dioxide

• Dough is prepared with the help of flour, water, sugar and yeast.
• After the dough is kneaded, the yeast starts feeding on the sugar molecules of the dough.
• It starts breaking down the sugar molecules into alcohol and carbon dioxide.
• Thus, when the dough is baked, the carbon dioxide in the bread creates air pockets inside the dough as a result the dough rises.
• The alcohol, however, evaporates during the baking process.