Question

during the formation of bread it becomesporous due to release of co2 by the action of

Answer 1

Answer:

Ur answer is ALCOHOLIC FERMENTATION

Alcohol and carbon dioxide are produced in this process known as alcoholic fermentation. The carbon dioxide produced in these reactions causes the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process...

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Answer 2

Answer:

Fermentation.

Explanation:

During fermentation, glucose is converted into alcohol by enzymes produced by microbes such as yeast.

It also causes effervescence of CO2 which makes the bread dough to become porous.

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