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Question

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

A
Oxygen
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B
Nitrogen
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C
Water vapour
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D
Carbon dioxide
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Solution

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.

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