Question

Bread or Idli dough rises because of
A) Grinding
B) Humidity
C) Yeast cells
D) All of the above

Answer 1

The foundational element that is common in both dishes ofIdli and Bread is the presence of starch. Idli is mainly made of rice whereas bread is made of wheat-both contain starch. Hence, starch appears as a soft, white and granular powder that cannot be dissolved in cold water, alcohol or soap. It is a polysaccharide (general form in which all carbohydrates occur)that comprises joint glucose molecules.

Complete answer:
When big chunks or particles of food are cut into fine bits, they are said to be grinded. But it does not contribute to the rise in the dough of bread or idli because it is involved in food processing whereas rise in the dough is involved in the chemical composition of food.
But the yeast is being used as a leavening agent in bread and idli processes where as long as the yeast cells grow, the dough expands at the same rate.
Here in this regard, the carbon-dioxide takes a primary role to make the dough more rising and in this order those doughs become softer and fluffier.
Finally, it creates numerous pores in the fermented doughs because they trap the carbon-dioxide trapped inside those pores. And, that’s why the bubbles are shown as risen during baking.
So, we can say that due to yeast cells as they are present in the dough, in the processes of the bread or idli, we can see the rising.

Hence the correct answer is option ‘C’.

Note: Yeast cells are the members of Fungus kingdom. They have single cells and that’s why they are eukaryotic. They are classified under the phylum Ascomycota and Basidiomycota.