Last Updated On [03-11-2023]
During its formation, bread becomes porous due to release of Carbon dioxide by the action of
a)
Yeast
b)
Bacteria
c)
Virus
d)
Protozoans
During its formation, bread becomes porous due to release of Carbon dioxide by the action of
a)
Yeast
b)
Bacteria
c)
Virus
d)
Protozoans
Question ID - 5032 :-
During its formation, bread becomes porous due to release of Carbon dioxide by the action of
a)
Yeast
b)
Bacteria
c)
Virus
d)
Protozoans
|
During its formation, bread becomes porous due to release of Carbon dioxide by the action of |
|||||||
|
a) |
Yeast |
b) |
Bacteria |
c) |
Virus |
d) |
Protozoans |
|
(a) 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. |
Next Question :
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Before entering respiratory pathway amino acids are |
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|
a) |
Decarboxylated |
b) |
Hydrolysed |
c) |
Deaminated |
d) |
Phosphorylated |
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