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प्रश्न
Give reasons.
Bread 'rises' during baking.
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उत्तर
Bread rises during baking primarily because yeast fermentation produces carbon dioxide gas, which gets trapped within the dough, causing it to expand. This process, along with the development of gluten from flour proteins, gives bread its characteristic texture and structure.
संबंधित प्रश्न
Complete the following conceptual picture related to environmental management.
Find an odd one out.
Shelf life of yogurt can be increased by pasteurization.
Vinegar is used to bring sweetness in food products.
Match the following.
| Column A | Column B |
| 1) Aspartame | a) Anaerobic respiration |
| 2) Fermentation | b) Microbial restrictor |
| 3) Niacin | c) Vanillin |
| 4) Essence | d) Sweetener |
Write a short note.
Land filling sites
What are the benefits of microbial inoculation in plants?
Baker’s yeast is ______.
______ bacteria is used for industrial production of yogurt.
Name the asexual reproductive structure of Penicillium.
