Q} The dough increases in size when yeast is added into it.
Which gas produced by yeast cells and its effect on the dough?
a) Oxygen gas produced during respiration.
b) Carbon dioxide gas produced during reproduction.
c) Oxygen gas produced during reproduction.
d) Carbon dioxide gas produced during respiration.
Answers
Answer:
Hope helpful for you ☆☆☆☆☆☆☆▪☆☆☆☆☆☆☆☆☆☆☆☆
Answer:
When yeast is added into the dough, it increases in size. Carbon dioxide gas produced during reproduction by yeast cells and its effect on the dough .
Explanation:
The yeast converts the sugar in the dough to ethanol and carbon dioxide gas (alcohol).
The dough rises due to the gas trapped inside of it, and baking causes the alcohol from fermentation to evaporate. As a result, the dough rises when yeast is added because the quickly replicating yeast cells produce carbon dioxide through anaerobic respiration.
Due to anaerobic respiration, the rapidly replicating yeast cells release carbon dioxide.
The volume increases in the dough during proofing and a large portion of the oven spring that occurs early in the bake are both caused by carbon dioxide.
Therefore option (b) is the correct answer.
To know more about "yeast"
https://brainly.in/question/2577346
To know more about "Carbon dioxide"
https://brainly.in/question/10647473
#SPJ2