Q. During its formation, bread becomes porous due to release of Carbon dioxide by the action of
A) Yeast
B) Bacteria
C) Virus
D) Protozoans
Explanation
Strains of Saccharomyces cerevisiae (yeast) are extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and carbon dioxide, which leave and the leavened bread becomes porous.
Reviewed by Dr. Abubacker
Physics Educator & NEET/JEE Specialist
Ph.D. in Physics with 19+ years of teaching experience.