HORTICULTURE

Detailed explanation-1: -Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation. During bread making, the dough is left in a warm place.

Detailed explanation-2: -Carbon dioxide generated by the fermenting yeast diffuses into and inflates air bubbles incorporated into the dough during mixing. As these bubbles grow in size they subject the surrounding dough regions to compression and biaxial elongation.

Detailed explanation-3: -The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process. While there are about 160 known species of yeast, Saccharomyces cerevisiae, commonly known as baker’s yeast, is the one most often used in the kitchen.