The correct option is B carbon dioxide
For bread to become soft and fluffy, the dough must undergo fermentation. When the bread dough ferments, some amount of carbon dioxide is released due to the action of yeast on the sugars; this creates a lot of gas bubbles in the dough. When baked, these gas bubbles appear as holes in the bread and make the bread fluffy and light.
FAQs
Soft and fluffy texture of bread is due to the production of .? ›
For bread to become soft and fluffy, the dough must undergo fermentation. When the bread dough ferments, some amount of carbon dioxide is released due to the action of yeast on the sugars; this creates a lot of gas bubbles in the dough.
What makes bread soft and fluffy due to? ›Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.
Which makes the bread soft and fluffy? ›Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Why is bakery bread so soft and fluffy? ›Firstly, why are bakery items so soft and fluffy? Unfortunately (and this may ruin your bakery experience) there are many cases where this fluffy texture is achieved by pumping in numerous chemicals like calcium propionate, amylase, and chlorine dioxide into the mixture. This is what keeps it as is for so long.
How does yeast make bread dough soft and fluffy? ›Yeast is a fungus used for making bread. It is mixed with the dough, where it grows actively and releases carbon dioxide. This carbon dioxide helps in the rising of the dough. When this dough is subjected to high baking temperatures, carbon dioxide escapes from the dough resulting in soft and fluffy bread.