(B) Carbon dioxide.The dough becomes puffy due to the presence of $CO_2$ gas liberated by bacteria during the process of fermentation.In this metaboli

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(B) Carbon dioxide.The dough becomes puffy due to the presence of $CO_2$ gas liberated by bacteria during the process of fermentation.In this metabolic process,bacteria break down carbohydrates into ethanol and $CO_2$ gas,which gets trapped in the dough,causing it to rise.

Class 12 Biology Microbes in Human Welfare Microbes in Household Products

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The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.

KCET 2016 All KCET

A
Methane
B
Carbon dioxide
C
Hydrogen sulphide
D
Ammonia

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The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.

Similar Questions

Which of the following is responsible for the fermentation of dough?

$LAB$ (Lactic Acid Bacteria) are used to curdle milk by producing:

$A$: Curd is more nutritious than milk.$R$: $LAB$ present in curd checks the growth of disease-causing microbes.

Streptococcus thermophilus and Lactobacillus bulgaricus are being used for the production of

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

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Online Exam Module

$A$: Curd is more nutritious than milk.
$R$: $LAB$ present in curd checks the growth of disease-causing microbes.