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  4. During the formation of bread it becomes porous due to release of CO2 by the action of :-

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Q. During the formation of bread it becomes porous due to release of $CO_2$ by the action of :-

AIPMTAIPMT 2002Microbes in Human Welfare

Solution:

Saccharomyces converts starch or sugars to pyruvic acid through EM P pathway. Then this pyruvic acid is converted to acetaldehyde and finally to ethyl alcohol in the absence of oxygen. This entire process is called fermentation.C6H12O6-->2CH2COCOOH-->2C2H3OH+2CO2 This released carbon dioxide from yeast makes the dough to rise and gives spongy nature to bread.