EVERYDAY SCIENCE

Detailed explanation-1: -Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

Detailed explanation-2: -CO2 creates the light and fluffy texture in baked goods by filling the batter with pockets of gas as it bakes. Carbon dioxide also happens to be one of the major gases responsible for leavening in baking. In cakes, it comes from the reaction of sodium bicarbonate under acidic conditions.

Detailed explanation-3: -During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

Detailed explanation-4: -Certain species of bacteria ferment carbon dioxide (CO2) gas to make their own nutrients of choice, which might be leveraged to help energize our world. This remarkable ability-fermenting CO2 into chemical energy-is not lost on researchers who study the subtle and complex chemical reactions in bacteria.

Detailed explanation-5: -Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise.