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In manufacture of bread, it becomes porous due to release of `CO_(2)` by the action of

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In manufacture of bread, it becomes porous due to release of `CO_(2)` by the action of
A. yeast
B. bacteria
C. virus
D. protozoans
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(a) Strains of Saccharomyces cerevisiae are extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and `C_O_(2) which leaves the bread porous.
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