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

Question

Brooks Moreno

Biology

23 March, 14:01

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

+4

Answers (2)

Know the Answer?

Elsa Vincent · Answer 1

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.

Kinsley Carpenter · Answer 2

The answer is C. Caries out fermentation to produce carbon dioxide, which adds bibles to the dough.