Question

explain the role of proteins or their derivatives and the specific enzymes in the production of the bread and cakes​

Answer 1

Explanation:

Carbon dioxide is one of the major gases responsible for leavening in baking. In cakes, it comes from the reaction of sodium bicarbonate under acidic conditions. In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms and bakes in the oven. The bread rises and sets.