Which of the following purposes do you think is served by `CO_2` as an end product of fermentation in baking industry ?

Options

A. A) To lighten the dough
B. B) To give colour to bread
C. C) To give flavour to the bread
D. D) To produce beautiful shape

Explanation

To solve the question regarding the purpose served by CO₂ as an end product of fermentation in the baking industry, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding Fermentation**:
- Fermentation is a metabolic process where sugars are converted into acids, gases, or alcohol by microorganisms, primarily yeast in the baking industry.

2. **Role of Yeast in Baking**:
- In baking, yeast is added to the dough. When yeast ferments the sugars present in the dough, it produces carbon dioxide (CO₂) and ethanol.

3. **Production of CO₂**:
- The CO₂ produced during fermentation gets trapped in the dough, causing it to rise. This is because the gas expands when heated, creating bubbles in the dough.

4. **Effect of CO₂ on Dough**:
- The presence of CO₂ makes the dough lighter and fluffier. This is crucial for the texture of the bread, as it allows the bread to rise and develop a soft structure.

5. **Evaluating the Options**:
- Option A: To lighten the dough - This is correct because CO₂ makes the dough rise and become airy.
- Option B: To give color to bread - This is not correct; color is primarily developed through baking and Maillard reaction.
- Option C: To give flavor to the bread - While fermentation does contribute to flavor, the primary role of CO₂ is not flavor.
- Option D: To produce beautiful shape - While CO₂ helps in shaping, the main purpose is to lighten the dough.

6. **Conclusion**:
- The correct answer is **Option A: To lighten the dough**. The production of CO₂ during fermentation is essential for achieving the desired texture in baked products.