During its formation, bread becomes porous due to release of Carbon dioxide by action of

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8.Microbes in Human Welfare

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During its formation, bread becomes porous due to release of Carbon dioxide by the action of

Yeast

Bacteria

Virus

Protozoans

Solution

Strains of Saccharomyces cerevisiae (yeast) are extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and carbon dioxide, which leave and the leavened bread becomes porous

Standard 12

Biology

Curding of milk takes place by

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In the production of leavened bread, the following is used

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Why does 'Swiss cheese' have big holes ?

easy

The large holes in swiss cheese are due to production of a large amount of …$A$… by a bacterium …$B$…. Here $A$ and $B$ refers to

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Which gas is released during the process of fermentation that gives the puffy appearance to dough for making bread

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During its formation, bread becomes porous due to release of Carbon dioxide by the action of

Solution

Similar Questions

Curding of milk takes place by

In the production of leavened bread, the following is used

Why does 'Swiss cheese' have big holes ?

The large holes in swiss cheese are due to production of a large amount of …$A$… by a bacterium …$B$…. Here $A$ and $B$ refers to

Which gas is released during the process of fermentation that gives the puffy appearance to dough for making bread

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