Spread the word.

Share the link on social media.

Share
  • Facebook
Have an account? Sign In Now

Sign Up

Sign Up to our social questions and Answers Engine to ask questions, answer people’s questions, and connect with other people.

Have an account? Sign In

Have an account? Sign In Now

Sign In

Login to our social questions & Answers Engine to ask questions answer people’s questions & connect with other people.

Sign Up Here

Forgot Password?

Don't have account, Sign Up Here

Forgot Password

Lost your password? Please enter your email address. You will receive a link and will create a new password via email.

Have an account? Sign In Now

You must login to ask a question.

Forgot Password?

Need An Account, Sign Up Here

Please briefly explain why you feel this question should be reported.

Please briefly explain why you feel this answer should be reported.

Please briefly explain why you feel this user should be reported.

Sign InSign Up

Exampix

Exampix

Exampix Navigation

  • Home
  • SSC
    • English
      • One Word Substitution
      • Idiom and Phrases
      • Spotting Error
Search
Ask A Question

Mobile menu

Close
Ask a Question
  • Home
  • SSC
    • English
      • One Word Substitution
      • Idiom and Phrases
      • Spotting Error
Home/ Questions/Q 15832
Next
Answered
Exampix
  • 0
ExampixVerified
Asked: August 21, 20222022-08-21T09:35:40+00:00 2022-08-21T09:35:40+00:00In: Biology

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

  • 0
  1. Multiplication of yeast
  2. Emulsification of fat
  3. Production of Carbon dioxide
  4. Hydrogenation of oil
  • 1 1 Answer
  • 10 Views
Answer
Share
  • Facebook

    1 Answer

    1. Best Answer
      Exampix Verified
      2022-08-21T09:37:22+00:00Added an answer on August 21, 2022 at 9:37 am
      Solution

      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.
      • 0
      • Reply
      • Share
        Share
        • Share on Facebook
        • Share on Twitter
        • Share on LinkedIn
        • Share on WhatsApp
    Leave an answer

    Leave an answer
    Cancel reply

    Choose from here the video type.

    Put Video ID here: https://www.youtube.com/watch?v=sdUUx5FdySs Ex: "sdUUx5FdySs".

    Sidebar

    Ask A Question
    Ask A Question

    Footer

    © 2021 Exampix. All Rights Reserved
    With Love by Exampix

    Insert/edit link

    Enter the destination URL

    Or link to existing content

      No search term specified. Showing recent items. Search or use up and down arrow keys to select an item.