The puffed-up appearance of dough is due to production of

The puffed-up appearance of dough is due to the production of

The puffed-up appearance of dough is due to the production of CO_2 gas. Can you tell which metabolic pathway is taking place resulting in the formation of CO_2 ?

The puffed-up appearance of dough is due to the production of CO_2 gas. Can you tell which metabolic pathway is taking place resulting in the formation of CO_2 ?

Which of the following statement/s is/are wrong? I. The puffed-up appearance of dough is due to the production of CO_(2) gas. II.LAB produce acids that coagulate and partially digest the milk proteins. III. The yeast Saccharomyces cerevisiae is used for break-making. IV. The large holes in 'Swiss cheese' are due to production of a large amount of CO_(2) by Propionibacterium sharmanii. V. The 'Roquefort cheese' are ripened by growing a specific bacterium on them.

Rising of dough is due to

The puffed up appearance of dough in bakery is due to

The puffed up appearance of dough in bakery is due to