Home
Class 12
BIOLOGY
The dough used for making bread is ferme...

The dough used for making bread is fermented by

A

bacteria

B

Yeast

C

fungi

D

algae

Text Solution

AI Generated Solution

The correct Answer is:
**Step-by-Step Solution:** 1. **Understanding the Question**: The question asks about the fermentation process of dough used for making bread. 2. **Identifying the Ingredients**: The primary ingredient in the dough is flour, which contains sugars that are essential for fermentation. 3. **Purpose of Fermentation**: Fermentation is necessary to convert sugars present in the dough into alcohol (ethanol) and carbon dioxide (CO2). The CO2 produced during fermentation helps the dough rise, making the bread light and fluffy. 4. **Fermentation Process**: The fermentation of the dough is primarily carried out by yeast. Yeast consumes the sugars and produces ethanol and CO2 as byproducts. 5. **Specific Yeast**: The specific type of yeast that is commonly used for bread fermentation is *Saccharomyces cerevisiae*, which is also known as baker's yeast. 6. **Final Answer**: Therefore, the dough used for making bread is fermented by *Saccharomyces cerevisiae* (baker's yeast). ---
Promotional Banner

Similar Questions

Explore conceptually related problems

Which one of the following is usedd in the baking of the bread Or Baker's yeast is Or The dough used for making bread is fremented by

The dough which is used for making bread is fermented by which microbe?

The microbe used for making bread is

The dough which is used formaking idli and dosa is fermented by

Which species of yeast is used for making bread and ethanol?

A food stall owner was preparing dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. After few hours, the dough had risen. There was a sour smell too. Why did the dough rise?

A food stall owner was preparing dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. After few hours, the dough had risen. There was a sour smell too. What would have happened if the dough was kept in the refrigerator, soon after it was prepared?