Advertisements
Advertisements
Question
Give reasons.
Bread 'rises' during baking.
Advertisements
Solution
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.
RELATED QUESTIONS
How can the soil polluted by acid rain be made fertile again?
Complete the following conceptual picture.
How does the bread become spongy?
Shelf life of yogurt can be increased by pasteurization.
Give scientific reason.
Microbial enzymes are eco-friendly.
Give scientific reason.
A biofuel is an important tool in renewable energy sources.
Write a short note.
Microbial Enzymes
What is the importance of probiotics to humans?
Agaricus is a biocontrol agent.
In the process of making bread the carbohydrates in the flour are fermented by baker's yeast and sugar is transformed into carbon dioxide and ______.
