The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour becauseYeast produce benzoic acid.Evolution of CO_{2}makes the bread spongy.Yeast is soft and flour also becomes soft.Yeast produces acetic acid and alcohol which give (2024)

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The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour becauseYeast produce benzoic acid.Evolution of CO_{2}makes the bread spongy.Yeast is soft and flour also becomes soft.Yeast produces acetic acid and alcohol which give ? ›

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because: Yeast is soft and flour also become soft. Yeast produces acetic acid and alcohol which gives softness to the bread. Release of CO 2 makes the bread spongy.

The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because. Yeast produce benzoic acid. Evolution of CO2makes the bread spongy. Yeast is soft and flour also becomes soft.

Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation.

Yeast is a microbe used in bread making which feeds on sugar. Enzymes in yeast ferment sugar forming carbon dioxide and ethanol. The carbon dioxide makes the bread rise, while the ethanol evaporates when the bread is baked.

Answer: yeast is used to make bread soft and porous. Realease of Co2 makes it soft. yeast produce benzonic acid.

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because: Release of CO2 makes the bread spongy. Yeast produces benzoic acid. Yeast is soft and flour also become soft.

Breads become spongy due to the addition of yeast in their dough. Yeast reproduces rapidly and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise, thus making the bread appear spongy and fluffy. Was this answer helpful?

The carbon dioxide gas produced by yeast during alcoholic fermentation causes bread dough to rise.

The dough rises when bread is baked because of the yeast in it. The yeast uses glycolysis and alcohol fermentation to break down sugars in the dough. The yeast releases alcohol and carbon dioxide as a waste product. The carbon dioxide gas causes the bread to rise.

Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation. The carbon dioxide gas made during fermentation is what makes a slice of bread so soft and spongy.

How does yeast make bread 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.

Yeast has two roles in bread, one main function and a secondary function. The primary function of yeast in bread is as a leavening agent. This means it gives rise to the bread and creates a more open and airy texture. The secondary function of yeast in bread is to add strength to the dough.

It carries out the process of fermentation which converts sugar and starch into carbon dioxide and alcohol. So, when yeast is added to the dough, it rises because it turns the dough into carbon dioxide and alcohol and the alcohol which is formed is evaporated during the baking process.

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because: Yeast is soft and flour also become soft. Yeast produces acetic acid and alcohol which gives softness to the bread. Release of CO 2 makes the bread spongy.

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.

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread.

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.

Bread is soft and fluffy because it has pores left behind due to evolution of carbon dioxide gas because of the yeast and baking powder which is stuffed in the dough.

When the dough is baked to form bread , the dough rises by forming bubbles of carbon dioxide gas . In this process, the gaseous bubbles burst which results in small pores on the surface of bread.