in anaerobic environment on adding yeast ,sugar in dough is converted to a) glucose b) carbon tetra oxide c) alcohol d) carbon mono oxide
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In the anaerobic environment, yeast adding to the dough, the sugars converted into alcohol and carbon dioxide gas.
• This is also known as fermentation.
• The fermentation process involved in the absence of oxygen so if we added yeast to the dough it will result in the production of alcohol.
• The yeast cells break down the starch and sugar in the dough and carbon dioxide forms air bubbles in the dough so it will rise.
• Alcohol evaporates when we were baking the bread.
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In anaerobic environment on adding yeast, sugar in dough is converted into alcohol and carbon dioxide.
Explanation:
- In Anaerobic environment, the carbohydrate present in bread is converted by glycolysis and anaerobic respiration to form carbon dioxide.
- This carbon dioxide gets trapped inside the bread. As a result due to inability to escape, the bread becomes soft and crispy.
- Hence yeast is added in the bread so as to increase the nutritional status and also the demand of the food product. Hence sugar is converted to carbon dioxide.
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