The puffed-up appearance of dough is due to

Options

A. Growth of LAB
B. Production of `O_2` & ethanol
C. Production of `CO_2`
D. Growth of yeast Monascus

Answer

**Step-by-Step Solution:**

1. **Understanding the Context**: The question is about the puffed-up appearance of dough, which is a common phenomenon in baking and fermentation processes.

2. **Identifying the Key Processes**: The puffed-up appearance is primarily due to the fermentation process. During fermentation, microorganisms such as yeast and lactic acid bacteria (LAB) play a crucial role.

3. **Role of Yeast**: In the context of dough, yeast is the primary microorganism responsible for fermentation. Yeast converts carbohydrates (sugars) present in the dough into ethanol and carbon dioxide.

4. **Production of Carbon Dioxide**: The carbon dioxide produced during fermentation is what causes the dough to rise and become puffed up. As the yeast ferments the sugars, it releases carbon dioxide gas, which gets trapped in the dough, leading to its expansion.

5. **Conclusion**: Therefore, the puffed-up appearance of dough is due to the production of carbon dioxide (CO2) as a byproduct of the fermentation process carried out by yeast.

6. **Final Answer**: The puffed-up appearance of dough is due to the production of carbon dioxide during fermentation.

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