The rising of dough in bread making is due to the action of
- A.Bacteria producing lactic acid
- B.Yeast producing carbon dioxide
- C.A virus multiplying in the flour
- D.Protozoa feeding on starch
Show answer
The yeast Saccharomyces cerevisiae ferments the sugars of the dough into ethanol and carbon dioxide, and the gas, trapped in the gluten, makes the dough rise and leaves the bread spongy; the alcohol evaporates during baking.
Read the full explanation →