The bread is soft and porous when yeast cells | vedclass

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Question

(B) Selected strains of $Saccharomyces$ are used as Baker's yeast. It is added to flour during the kneading process. Yeast secretes enzymes like amyla

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Evolution of $CO_2$ makes the bread spongy

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(B) Selected strains of $Saccharomyces$ are used as Baker's yeast. It is added to flour during the kneading process. Yeast secretes enzymes like amylase (which converts starch to maltose),maltase (which converts maltose to glucose),and zymase (which converts glucose into ethyl alcohol and $CO_2$). The production of $CO_2$ gas causes the dough to swell or rise (leavening). When the leavened dough is baked,both the alcohol and $CO_2$ evaporate,leaving behind a soft and porous structure in the bread.

The bread is soft and porous when yeast cells are mixed into the wheat flour dough because:

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