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

Question

During the formation of bread it becomes porous due to release of CO2 by the action of :- (A) Yeast (B) Bacteria (C) Virus (D) Protozoans.

Tardigrade Admin · Accepted Answer

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.

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

Yeast

Bacteria

Virus

Protozoans.

Q. During the formation of bread it becomes porous due to release of $C O_{2}$ by the action of :-