Question

Reason of rising of dough

• A. production of \(CO_2\)
• B. multiple of yeast
• C. produce \(H_2\)
• D. emulsify of fat

Hint:

The rising of dough is a classic example of biological leavening, where yeast fermentation produces carbon dioxide gas, which then expands the dough.

Answer 1

The Correct Option is A

Step 1: Understand the process of dough rising.
Dough rising is a biological process typically achieved through fermentation, commonly involving yeast (\textit{Saccharomyces cerevisiae}). When yeast is added to flour (which contains carbohydrates like starches and sugars) and water, it begins to ferment the sugars present in the dough. Step 2: Analyze the metabolic products of yeast during fermentation in dough.
During the anaerobic respiration (fermentation) process, yeast metabolizes sugars, primarily producing two key substances:
Ethanol (alcohol): This is largely evaporated during the baking process.
Carbon Dioxide (CO\(_2\)) gas: This gas is produced in significant quantities. Step 3: Relate the products to the rising of dough.
The carbon dioxide gas produced by the yeast gets trapped within the elastic network formed by gluten proteins in the dough. As more and more CO\(_2\) gas is produced, it forms bubbles throughout the dough. The accumulation and expansion of these gas bubbles cause the dough to increase in volume, leading to its characteristic "rising." During baking, the gas expands further due to heat, and the protein structure solidifies, setting the airy texture of the final product (e.g., bread). Step 4: Evaluate the given options.
(A) production of CO\(_2\): This directly aligns with the explanation that carbon dioxide gas, trapped in the dough, causes it to rise. This is the correct reason.
(B) multiple of yeast: While yeast cells do multiply during fermentation, it is their metabolic activity (producing gas), not their physical multiplication, that directly causes the dough to rise. The multiplication allows for more active yeast cells to produce more CO\(_2\), but it's the CO\(_2\) itself that makes the dough rise.
(C) produce H\(_2\): Yeast fermentation primarily produces CO\(_2\) and ethanol, not hydrogen gas (H\(_2\)).
(D) emulsify of fat: Emulsification is the process of dispersing one liquid (like fat) into another immiscible liquid (like water) in the form of tiny droplets. This process is unrelated to the leavening (rising) action of dough.