During The Formation Of Bread, It Becomes Porous Due To Release Of Co2 By The Action Of : (a) Yeast (b) Bacterial (c) Virus (d) Protozoans Doubt Answers

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2 years ago

During the formation of bread, it becomes porous due to release of CO2 by the action of : (A) Yeast (B) Bacterial (C) Virus (D) Protozoans

1 Answer

2 years ago

Option A. During the fermentation of bread, it becomes porous due to the release of carbon-dioxide by the action of yeast.

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