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What gas is given off by yeast in bread dough during anaerobic respiration causing the bread to rise?
Wiki User
∙ 7y ago
The gas, carbon dioxide, forms bubbles in the bread dough, making it "rise".
Wiki User
∙ 12y ago
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What is the importance of anaerobic respiration?
Baking of bread(releasing of co2 to make bread rise) Production of alocohol
What is the use of anaerobic respiration in yeast?
it make the bread rise up in the oven
How is bread made and What type of respiration is involved.?
its made of wheat and it uses anaerobic respiration trust me im afghan
Ethanol and carbon dioxide are responsibe for making bread rise which type of cell resperation is this?
This is anaerobic respiration i.e. respiration in the absence of oxygen
What two types of yeast respiration is there?
Aerobic (used to make bread) and anaerobic (used to make alcohol).
How do bread makers try to make sure that anaerobic respiration happens in their dough?
You're doing exactly the same homework as me, aren't you?
What waste product of yeast respiration is useful in making wine?
When yeast undergoes anaerobic respiration, it gives off Carbon dioxide (CO2) and Ethanol. The Ethanol is used in alcohol production, bread making, gasohol etc.
Explain ways in which anaerobic respiration is used in the making of alcohol beverages and bread?
When yeasts are used to make bread and for brewing, their ability to respire anaerobically makes them useful. They produce the alcohol for the beer/wine, and the CO2 for the baking. The CO2 makes the bread or pastry rise; the alcohol evaporates during the baking process
What gas is released when yeast undergoes anaerobic respiration?
Yeast produces CO2 gas and sometimes ethenol when it metabolizes sugar.
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.
What does anaerobic respiration have in the food industry?
Humans cannot respire anerobically however, during stressed instances such as excessive running where not enough oxygen is entering the body, glucose can be broken down in the absence of oxygen forming lactic acid which is the reason why you feel a burning sensation after a long sprint/jog. Eventually when you stop and start your regular paced breathing, the oxygen debt is paid and lactic acid concentrations decline.
How is anaerobic respiration used industrially and domestically?
One way this is used in industry to to make beer and for domestic use to make bread. Although both beer and bread making can be done both on a large scale (industry) or in a small scale (home).
