FOOD PROCESSING AND PRESERVATION
FERMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Bread rises due to:
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the carbon dioxide created through lactic acid fermentation
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the oxygen released by photosynthesis
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the carbon dioxide created through aerobic respiration
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the carbon dioxide released through alcoholic fermentation
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Explanation:
Detailed explanation-1: -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-2: -Bread fermentation simplified Carbon dioxide is the product most associated with yeast respiration to make bread. The CO2 produces fills pockets of air in the gluten and as the pockets (alveoli) expand, the bread rises.
Detailed explanation-3: -Since only alcoholic fermentation produces CO2, Organism A will have the greater rate of CO2 production.
There is 1 question to complete.