Rising of dough is due is

Options

A. multiplication of yeast
B. production of `CO_(2)`
C. emulsification
D. hydrolysis of wheat flour starch into sugars .

Explanation

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks about the reason behind the rising of dough. This process is commonly observed in baking.

2. **Identifying the Key Ingredient**: The primary ingredient responsible for the rising of dough is baker's yeast. The scientific name for baker's yeast is *Saccharomyces cerevisiae*.

3. **Inoculation Process**: The dough is inoculated with baker's yeast. This means that the yeast is added to the flour mixture.

4. **Fermentation Process**: Once the yeast is added, it begins to ferment. Fermentation is a metabolic process where yeast converts sugars present in the flour into alcohol and carbon dioxide (CO2).

5. **Production of Carbon Dioxide**: The fermentation process leads to the production of carbon dioxide gas. This gas gets trapped in the dough, causing it to expand and rise.

6. **Resulting Texture**: The rising of the dough makes it soft and spongy, which is desirable in many baked goods like bread, idli, dosa, and chole bhature.

7. **Conclusion**: Therefore, the rising of dough is primarily due to the production of carbon dioxide gas through the fermentation process initiated by the baker's yeast.

**Final Answer**: The rising of dough is due to the production of carbon dioxide (CO2) during fermentation.

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