Hint:The yeast is rapidly metabolized and reproduced when it is added to meals as well as combined with tender water and sugar. In addition to the produced carbon dioxide and ethanol, yeast respires anaerobically. Carbon dioxide released findings as the dough rose.
Complete answer:In cooking, the proofing of the yeast bread and other baked goods is a stage in the preparation where the dough can rest and increase its final period before baking.
It produces carbon and hydrogen atoms by dipping natural gas. In order to create ammonia, hydrogen is then integrated with nitrogen. Carbon atoms can then be added to carbon dioxide as a by-product by means of oxygen. Again, this carbon dioxide can be sold to companies that need it.
The yeast turns carbon dioxide gas and ethanol into the sugar in the dough (alcohol).
The gas, which is pinned in the pet, increases; during fermentation, the alcohol created by the baking process evaporates. This means that when you add yeast to your batter, it increases as carbon dioxide is released by anaerobic breathing by rapidly reproducing yeast.
In simpler words, the yeast absorbs sugar in the dough and sprinkles gas and alcohol, called ethanol, from carbon dioxide. Due to the presence of gluten this gas gets trapped inside the bread dough and thus causes the dough to increase. In the baking process, the alcohol is evaporated.
Hence, option D-The rapidly reproducing yeast cells release carbon dioxide due to anaerobic respiration' is the correct answer.
Note: Carbon dioxide production when the bread is made, yeast is extended into the dough to promote the bread development. In the course of cellular breathing, the yeast cells use the carbohydrates present in flour as an energy source.