In the production of leavened bread, which of | vedclass

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(B) The production of leavened bread involves the use of baker's yeast, scientifically known as $Saccharomyces 	ext{ } cerevisiae$. During the proces

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Yeast

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(B) The production of leavened bread involves the use of baker's yeast, scientifically known as $Saccharomyces 	ext{ } cerevisiae$. During the process, yeast ferments the sugars present in the dough, producing carbon dioxide $(CO_2)$ and ethanol. The release of $CO_2$ gas causes the dough to rise (leaven), resulting in the soft and porous texture characteristic of bread.

In the production of leavened bread, which of the following is used?

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