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Bread made with yeast is lighter and fluffier than bread made without yeast. This is because yeast
a. Carries out the citric acid cycle to produce oxygen gas, which adds bubbles to the dough
b. Carries out fermentation to produce lactic acid, which breaks down gluten
c. Carries out fermentation to produce carbon dioxide, which adds bubbles to the dough
d. Carries out the citric acid cycle to produce carbon dioxide, which adds bubbles to the dough

Respuesta :

Tunshe

Answer:

C

Explanation:

In simple terms;It's the carbon dioxide that creates all the little bubbles that makes bread airy. Gas is created with the growth of the yeast. The more the yeast grows, the more gas in the dough.

Martebi

This is because yeast carries out fermentation to produce carbon dioxide, which adds bubbles to the dough

Yeasts in bread dough does use alcoholic fermentation and produce carbon dioxide gas. The gas in turn forms bubbles in the dough, which cause the dough to increase.

We do use yeasts to make bread. The uses glycolysis and alcohol fermentation break down sugars in the dough. The yeast pass out alcohol and carbon dioxide as a waste product. The carbon dioxide gas makes the bread to rise

Conclusively, fermentation, carbon dioxide is produced and found as tiny pockets of air within the dough and this makes it to rise.

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