Question:
During the formation of bread it becomes porous due to release of $CO_2$ by the action of :-
During the formation of bread it becomes porous due to release of $CO_2$ by the action of :-
Updated On: May 1, 2024
- Yeast
- Bacteria
- Virus
- Protozoans.
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The Correct Option is A
Solution and Explanation
Saccharomyces converts starch or sugars to pyruvic acid through EM P pathway. Then this pyruvic acid is converted to acetaldehyde and finally to ethyl alcohol in the absence of oxygen. This entire process is called fermentation.C6H12O6-->2CH2COCOOH-->2C2H3OH+2CO2 This released carbon dioxide from yeast makes the dough to rise and gives spongy nature to bread.
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Concepts Used:
Microbes in Human Welfare
There are several valuable microorganisms that are beneficial to humans in various manners such as:
In Household Products
- Fermentation of milk to produce yogurt.
- Milk cuddling to compose curd, cheese, and paneer.
In Industrial Products
- Production of beverages such as wine, beer, whiskey, brandy, or rum.
- Production of antibiotics such as Penicillin and other chemical substances to kill or retard the expansion of disease-causing microbes.
Fermented Beverages
- A fermentor is used to produce microbes on a large scale for industrial purposes.
- The brewer’s yeast (Saccharomyces cerevisiae) is used to make ethanol. At this time, the yeast ferments malted cereals and fruit juices.
Antibiotics
- The term antibiotic means “against life”. These materials can kill or destroy the growth of other microbes.