Bread is soft and porous when yeast cells are mixed in lump of wheat flour because

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8.Microbes in Human Welfare

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The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because

Yeast produce benzoic acid

Evolution of $CO_2$ makes the bread spongy

Yeast is soft and flour also becomes soft

Yeast produces acetic acid and alcohol which give softness to the bread

Solution

(b) Selected strains of Saccharomyces are used as Baker's yeast. It is available as powder or cake. The same is added to flour during kneading. Yeast secretes amylase (Changes some starch to maltose), maltase (maltose to glucose) and Zymase (glucose to ethyl alcohol and $C{O_2}$). The dough swells up or leavens. Leavened dough is baked. Both alcohol and $C{O_2}$ evaporate. The bread becomes soft and porous.

Standard 12

Biology

Which bacterium responsible for large holes in 'Swiss chees' are due to production of a large amount of $CO_2$ ?

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$A$ : Curd is more nutritious than milk.

$R$ : $LAB$ present in curd checks growth of disease causing microbes.

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In the production of leavened bread, the following is used

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$A$ : Cheese is one of the oldest food items in which microbes are used.

$R$ : Different varieties of cheese are known by characteristic texture, flavour and taste.

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Curd is formed by adding a small amount of curd to milk, which acts as a

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The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because

Solution

Similar Questions

Which bacterium responsible for large holes in 'Swiss chees' are due to production of a large amount of $CO_2$ ?

$A$ : Curd is more nutritious than milk. $R$ : $LAB$ present in curd checks growth of disease causing microbes.

In the production of leavened bread, the following is used

$A$ : Cheese is one of the oldest food items in which microbes are used. $R$ : Different varieties of cheese are known by characteristic texture, flavour and taste.

Curd is formed by adding a small amount of curd to milk, which acts as a

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$A$ : Curd is more nutritious than milk.

$R$ : $LAB$ present in curd checks growth of disease causing microbes.

$A$ : Cheese is one of the oldest food items in which microbes are used.

$R$ : Different varieties of cheese are known by characteristic texture, flavour and taste.