Question

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Answer 1

Answer:

The yeast changes the sugar in the dough into carbon dioxide gas and ethanol (alcohol).

The gas, trapped in the dough, makes it rise; the alcohol produced during fermentation evaporates during baking. Hence, When you add yeast to the dough, it rises because the rapidly reproducing yeast cells release carbon dioxide due to anaerobic respiration.

So, the correct answer is 'The rapidly reproducing yeast cells release carbon dioxide due to anaerobic respiration'.

Explanation:

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Answer 2

Answer:

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