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Yeast
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∙ 14y ago
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How does the processes of fermentation help bread rise?
answer 2 In the fermentation process, the yeast produces CO2 which, as bubbles, makes the bread more porous, and 'rise'.
Why is unleavened bread more healthful than leavened bread?
Fermented bread contains yeast. During anaerobic respiration, the yeast produces CO2 as a byproduct of fermentation; the CO2 makes the bread rise. Without yeast, there is no fermentation- no CO2 is produced, and the bread does not rise.
Why do you need yeast for yeast bread?
You don't need yeast to make bread, but the result is unleavened bread. Yeast is a form of bacteria that produces CO2 bubbles in the dough as it consumes sugars. This makes the bread dough rise and the resultant baked bread is lighter and fluffier - leavened bread.
Burning fossil fuels produces?
sulfur oxide
What gas is released when yeast undergoes anaerobic respiration?
Yeast produces CO2 gas and sometimes ethenol when it metabolizes sugar.
How are cell respiration and photosynthesis connected?
cell respiration consumes oxygen and sugars and produces CO2, photosynthesis consumes CO2 and produces oxygen and sugars
Which long protein molecule in bread traps CO2 so that the bread rises?
Gluten.
Which long protein molecule in bread traps the co2 so that the bread rises?
GLUTEN
Why there are lots of tiny holes in bread?
Dough of bread contains yeast. Yeast reacts with sugar to give water and Carbon Dioxide (CO2). After baking CO2 escapes from dough which makes holes to bread.
How do yeast form into a bread?
Yeast produces carbon dioxide when they eat which makes those tiny wholes in bread. As yeast produces the carbon dioxide the bread expands and with all the ingredients in the dough of the bread it creates the bread we eat.
What produces the pollen grain?
bread
How much CO2 emission does an Bugatti Veyron produce?
it produces 13 metric tones of co2
