Question

The dough increases in size when yeast is added into it. Which gas is produced by yeast
cells and its effect on the dough?
(a) Oxygen gas produced during
(c) Oxygen gas produced during
respiration that increases the
reproduction that increases the
volume of the dough.
(b) Carbon dioxide gas produced
during reproduction that
increases the volume of the
dough.
(d) Carbon dioxide gas produced
during respiration that increases
the volume of the dough.​

Answer 1

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Answer 2

Answer:

(d) Carbon dioxide gas produced during respiration that increases

the volume of the dough.​

Explanation:

• The dough expands in bulk after yeast is added. Effects on the dough of the carbon dioxide gas released by yeast cells during reproduction.
• The dough's sugar is transformed by the yeast into ethanol and carbon dioxide gas (alcohol).
• Gas trapped inside the dough enables it to rise, while baking makes the alcohol from fermentation evaporate. When yeast is added, the dough rises as a result of the yeast cells' rapid cell division and anaerobic respiration's production of carbon dioxide.
• The rapidly multiplying yeast cells emit carbon dioxide as a result of anaerobic respiration.
• Carbon dioxide is responsible for both the volume expansion in the dough that happens during the proofing process and a sizable percentage of the oven spring that happens early in the bake.

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