The puffed up appearance of dough in bakery is due to | BIOLOGY - MICROBES IN HOUSE HOLD PRODUCTS | SolveeIt | Solveeit

Today, August 18

Question

The puffed up appearance of dough in bakery is due to

A

$CO_{2}$ Production during fermentation by yeast

B

$CO_{2}$ Production during aerobic respiration by yeast

C

Death of yeast

D

Spoiling of the dough due to death of yeast and production of many gases

Answer

$CO_{2}$ Production during fermentation by yeast