Question

bubbles of gas that raise the dough ARE DUE TO THE relese of carbon dioxide during

Answer 1

Explanation:

During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

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Mix 1g yeast, 3g sugar, 300ml lukewarm water and place in a 500ml plastic bottle

Put a lid on the bottle and shake the bottle gently

Remove the lid and stretch a small balloon over the neck of the plastic bottle (it may help to stretch the balloon once or twice beforehand)

Keep bottle warm near a radiator for 60-90 minutes

After some time you should notice that the balloon starts to inflate and the yeast mixture turns frothy.

If you leave the mixture for a few hours and then shake it, you should find that it froths up like a fizzy drink but it will not taste like one!

What do you think will happen if you do the same experiment but keep the bottle in the fridge?

Answer 2

Answer:

here's ur answer dude

During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

hope it helps