During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (2024)

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Fermentation

During the fo...

A

yeast

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C

virus

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D

protozoans

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Solution

The correct option is A

yeast

Baker's yeast or saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases CO2 as a byproduct of aerobic respiration and this gas causes the dough to double in size by increasing its porosity over time to get it ready for baking.


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During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (7)

During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (8)

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During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (9)

During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (10)

During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (11)

Microbes in Food and Beverage

BIOLOGY

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During the formation of bread it becomes porous due to the release of CO 2 by the action ofA. yeastB. protozoansC. virusD. bacteria (2024)
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