Question
Assertion: Yeasts, such as Saccharomyces Cerivisiae are used in baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.
Answer: Option A
:
A
Baker’s yeast (Saccharomyces Cerivisiae) is added to flour during kneading. Yeast secreted enzymes like amylase (changes some starch to maltase), maltose (maltose to glucose) and zymase (glucose to ethyl alcohol and carbon dioxide). The dough swells up or leavens. Leavened dough is baked and both alcohol and carbon dioxide evaporate. The bread becomes soft and porous.
Was this answer helpful ?
:
A
Baker’s yeast (Saccharomyces Cerivisiae) is added to flour during kneading. Yeast secreted enzymes like amylase (changes some starch to maltase), maltose (maltose to glucose) and zymase (glucose to ethyl alcohol and carbon dioxide). The dough swells up or leavens. Leavened dough is baked and both alcohol and carbon dioxide evaporate. The bread becomes soft and porous.
Was this answer helpful ?
More Questions on This Topic :
Question 8. Cyanide resistant pathway is _____.....
Question 9. Glycolysis takes place in ______.....
Latest Videos
Latest Test Papers
Submit Solution