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In manufacture of bread, it becomes poro...

In manufacture of bread, it becomes porous due to release of `CO_(2)` by the action of

A

Virus

B

Yeast

C

Bacteria

D

Protozoans

Text Solution

Verified by Experts

The correct Answer is:
B
Selected strains of Saccharomyces are used as Baker's yeast. It is available as powder or cake. The same is added to flour during kneading. Yeast secretes amylase (change some starch to maltose), maltase (maltose to glucose) and zymase (glucose to ethyl alcohol and `CO_(2)`). The dough swells up or leavens. Leavened dough is baked. Both alcohol and `CO_(2)` evaporate. The bread becomes soft and porous.
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