NEET 2002 Biology question

During the formation of bread it becomes porous due to release of CO by the action of : -

(1)YeastCorrect
(2)Bacteria
(3)Virus
(4)Protozoans

Answer: (1)

Solution

Baker's yeast (Saccharomyces cerevisiae) ferments the sugars in the dough and releases CO (and ethanol, which evaporates on baking). The gas bubbles make the dough rise and

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Question ID VK-089078