Question

Assertion : Yeasts such as Saccharomyces cerevisiae are used in baking industry
Reason : Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

• A. If both Assertion and Reason are true and the reason is the correct explanation of the assertion
• B. If both Assertion and Reason are true but the reason is not the correct explanation of the assertion
• C. If Assertion is true statement but Reason is false
• D. if both Assertion and Reason are false statements

Answer 1

Answer: (A)

Bakers yeast (Saccharomyces cerevisiae) is added to flour during kneading. Yeast secretes enzymes like amylase (change some starch to maltose), maltase (maltose to glucose) and zymase (glucose to ethyl alcohol and $C{O}_2$ ). Leavened dough is baked and both alcohol and $C{O}_2$ evaporate. The bread becomes soft and porous. The carbon dioxide produced in these reactions causes the dough to rise (ferment), and the alcohol produced mostly evaporates from the dough during the baking process. Thousands of tiny bubbles, each surrounded by a thin film of gluten form cells inside the dough piece. The increase in dough size occurs as these cells fill with gas.