Which of the following is the reason behind the rising of dough?

  1. Multiplication of yeast
  2. Emulsification of fat
  3. Production of Carbon dioxide
  4. Hydrogenation of oil

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  1. The correct answer is Production of Carbon dioxide.

    Key Points

    • The rising of dough during baking is due to the generation of carbon dioxide gas by yeast.
    • Adding yeast to the bread-making process consumes carbon molecules and converts them to alcohol and carbon dioxide.
    • Yeast reproduces quickly and emits carbon dioxide when it breathes.
    • Gas bubbles flood the dough, increasing its volume.
    • The employment of yeast in the baking business for manufacturing bread, pastries, and cakes is based on this principle.
    • It is used to make food items like idli, dosa, bread, etc.

    Mistake Points

    The dough rises due to the production of carbon dioxide in the dough by the yeast, not due to the increase in the number of yeasts.

    Additional Information

    • Fat emulsification is the process of combining fats into small clusters in the small intestine to increase their surface area.
    • Asexual reproduction through sprouting is the most common mechanism of vegetative development in yeast.
    • Hydrogenation is the process of converting a liquid unsaturated fat to a solid fat by adding hydrogen to it.
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