During the formation of bread, it becomes porous due to the release of CO 2 by the action of
Correct answer: A. Yeast
- A. Yeast
- B. Bacteria
- C. Virus
- D. Protozoans
Explanation
Saccharomyces converts starch or sugars to pyruvic acid through the EMP pathway. Then this pyruvic acid is converted to acetaldehyde and finally to ethyl alcohol in the absence of oxygen. This entire process is called fermentation. C 6 H 12 O 6 - 2CH 2 COCOOH - 2C 2 H 5 OH + 2CO 2 This released carbon dioxide makes the dough rise and gives a spongy nature to the bread.
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