Answer:
The correct answer is 3) Rising.
When baking bread, the process that occurs as a result of fermentation is called rising. Fermentation is a biological process where yeast converts sugars into carbon dioxide and alcohol. In bread baking, yeast is added to the dough, and during the rising process, the yeast consumes the sugars in the dough and produces carbon dioxide gas.
This gas gets trapped in the dough, causing it to expand and rise. This is what gives bread its airy and fluffy texture. The rising process typically takes place in a warm environment, allowing the yeast to thrive and produce the desired fermentation.
Kneading, on the other hand, is the process of working the dough by hand or with a mixer. It helps develop gluten, which gives bread its structure and elasticity. Proofing refers to the step after kneading, where the dough is allowed to rest and rise before baking. Dividing is the process of separating the dough into individual portions before shaping and baking.
So, in summary, when baking bread, the fermentation process is what causes the dough to rise, resulting in light and fluffy bread.
Step-by-step explanation: