A student adds a suspension of baker's yeast cells into bread dough. When this mixture is left in a large bowl undisturbed for several hours, the student returns to find that the bread dough has doubled in size. What gas molecule is responsible for this increase in dough size?

Question

anonymous · Answer

Other enzymes transform glucose molecules into carbon dioxide and ethanol. The carbon dioxide (CO2) gas then bubbles up through the mixture, causing the dough to rise. Breads which are leavened by baking powder instead of yeast lack the tasty molecules of fermented bread.

anonymous · Answer

thank you

deepika.comet · Answer

its so simple


the yeast thzts there will release carbon dioxide in the process of fermentation.. so the bread dough increasing double its size it only due to the carbon dioxide molecule present between the dough particles...