Yeast cells in food produce CO2 which is a gas and expand s to produce the little holes in bread and making it rise
This is anaerobic respiration i.e. respiration in the absence of oxygen
fermenation
This type of cell respiration is called alcoholic fermentation, where glucose is partially oxidized to ethanol and carbon dioxide in the absence of oxygen. The carbon dioxide produced creates bubbles in the bread dough, causing it to rise during baking.
Anaerobic respiration
anaerobic respiration
An Aerobic organism.
its made of wheat and it uses anaerobic respiration trust me im afghan
Anaerobic .
f4g
absolutly none
in happens day and night. but it depends on the type of plant...........
it matters on the type of bread your making cause of the ingredients prices. you could use a calculator and add the prices. when you make your own bread you can make it however you want to cause it is your bread.