Ques. 1AIPMT 2002
During the formation of bread it becomes porous due to release of CO2 by the action of : -
- Protozoans
- Bacteria
- Yeast
- Virus
Answer
(3) Yeast
Solution
As per NCERT, the dough used for making bread is fermented using baker's yeast, Saccharomyces cerevisiae.
⇒ Yeast ferments the sugars of the dough: C6H12O6 2C2H5OH + 2CO2
∴ The CO2 released puffs up the dough and makes the bread porous.
Answer: (3)