Question

During the formation of bread it becomes porous due to the release of CO₂ by the action of

(a) yeast

(b) bacteria

(c) virus

(d) protozoans

Answer 1

Correct option  (a) yeast

Explanation

Strains of Saccltarornyces cerevisiae is extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and CO₂  which leaves the read porous.