[" 1.Rising of dough is due to: "],[" a.Multiplication of yeast "],[" b.Production of "CO_(2)],[" c.Emulsification "],[" d.Hydrolysis of wheat flour starch into sugars."]

Raising of dough with yeast depends on …………..of sugars to CO_(2) and water.

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 ?

Match the following enzymes given in Column I with the reactions they catalyse given in Column II. {:(Column I("Enzymes"),Column II("Reactions")),(A."Invertase",1."Decomposition of urea into" NH_(3)and CO_(2)),(B."Maltase",2."Conversion of glucose into enthyl alcohol"),(C."Pepsin",3."Hydrolysis of maltose into glucose"),(D."Urease",4."Hydrolysis of cane sugar"),(E."Zymase",5."Hydrolysis of proteins into peptides"):}

Match the following enzymes given in Column I with the reactions they catalyse given in Column II. {:(Column I("Enzymes"),Column II("Reactions")),(A."Invertase",1."Decomposition of urea into" NH_(3)and CO_(2)),(B."Maltase",2."Conversion of glucose into enthyl alcohol"),(C."Pepsin",3."Hydrolysis of maltose into glucose"),(D."Urease",4."Hydrolysis of cane sugar"),(E."Zymase",5."Hydrolysis of proteins into peptides"):}

In which of the following examples CO_(2) gas is produced? (a). Fermentation of dough (b). Cheese making (c ). Production of beverages (d). Biogas production Alchoholic fermentatation (e ). Alcholic fermentation (f). Lactic acid fermentation

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.

During formation of bread, due to production of CO_2 , by action of which microbe holes are made ? (A) Yeast (B) Bacteria (C) Protozoa (D) Virus