Question

During the production of bread, it becomes porous due to the release of carbon dioxide formed by action of
A. Yeast
B. Bacteria
C. Virus
D. Protozoa

Answer 1

Hint:-Before recorded history, the process of fermenting dough from cereals was studied. Processes are closely connected with this and the processing of liquid, fermented mashes by cereals. It is possible that the liquid was drunk as a mildly alcoholic beverage from a fermented mash, while the semi-solid mash was turned into the dough and baked.

Complete answer:
Bread is among the oldest foods in the human world and is made with the aid of microorganisms. In the development of bread, yeast develops in an aerobic environment. Bread is the product of baking a combination of flour, water, salt, yeast, and other additives. The basic method involves combining the ingredients until the flour is made into a hard paste or dough, then the dough is baked into a loaf. In bread making, yeast is the leavening agent used. By creating bubbles when combined with water, the active yeast may reveal its characteristics. Carbon dioxide, the gas that forms when the yeast ferments, is created by yeast. In the gluten network, the carbon dioxide created is trapped, thus making the dough expand in the oven. Therefore, yeast fermentation serves to give the bread its desired volume. Saccharomyces cerevisiae strains of yeast are mainly used for baking purposes.

So, the correct answer is option (A).

Note:- Bread spoilage is caused predominantly by Rhizopus, Mucor, Aspergillus, and Penicillium fungi. Rarely, spoilage by Bacillus mesenteroides (ropes) happens. Calcium propionate is the chief antifungal agent applied to bread. Sodium diacetate, vinegar, mono-calcium phosphate, and lactic acid are those used to a much lesser degree. Different vitamins and minerals, including thiamine, riboflavin, niacin, and iron, are also frequently added to bread.