Rising of dough is due to :

Options

A. multiplication of yeast
B. production of `CO_2`
C. emulsification
D. hydrolysis of wheat flour starch into sugars

Answer

To solve the question "Rising of dough is due to:", we can follow these steps:

### Step-by-Step Solution:

1. **Understanding the Process**: The rising of dough is primarily associated with the process of fermentation. This is a biological process where microorganisms, such as yeast, convert sugars into alcohol and carbon dioxide in the absence of oxygen.

2. **Role of Yeast**: Yeast is a type of fungus that is commonly used in baking. When yeast is added to the dough, it begins to metabolize the carbohydrates present in the flour.

3. **Anaerobic Respiration**: Yeast performs anaerobic respiration, meaning it does not require oxygen to produce energy. Instead, it breaks down sugars (like glucose) into ethanol and carbon dioxide.

4. **Production of Carbon Dioxide**: During the fermentation process, the yeast consumes the sugars and produces carbon dioxide as a by-product. This carbon dioxide gas gets trapped in the dough, causing it to expand and rise.

5. **Conclusion**: The rising of the dough is primarily due to the production of carbon dioxide from the fermentation of sugars by yeast.

### Final Answer:
The rising of dough is due to the **production of carbon dioxide**.

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