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During its formation, bread becomes porous due to release of Carbon dioxide by the action of |
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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. |