(A) Strains of $Saccharomyces$ $cerevisiae$ (yeast) are extensively used for the leavening of bread.During the process of fermentation,the yeast cells

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(A) Strains of $Saccharomyces$ $cerevisiae$ (yeast) are extensively used for the leavening of bread.During the process of fermentation,the yeast cells metabolize sugars to produce alcohol and carbon dioxide $(CO_2)$.The release of $CO_2$ gas creates bubbles within the dough,which causes the bread to rise and become porous.

Class 12 Biology Microbes in Human Welfare Microbes in Household Products

Medium

During its formation,bread becomes porous due to the release of carbon dioxide by the action of:

A
Yeast
B
Bacteria
C
Virus
D
Protozoans

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Class 12

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Microbes in Human Welfare

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Microbes in Household Products

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During its formation,bread becomes porous due to the release of carbon dioxide by the action of:

Similar Questions

Which acid is produced during the fermentation of sour fruits in the preparation of pickles?

Which of the following is a traditional drink of some parts of southern India, made by fermenting sap from palms?

Name some traditional Indian foods made of wheat,rice and Bengal gram (or their products) which involve the use of microbes.

Select the mismatched option from the following.

Besides palm,which other plant is subjected to fermentation to produce food items?

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