Question

Yeast undergo fermentation in the production of bread. The alcohol is driven off in the baking process;

A. the carbon dioxide causes the dough to rise
B. the ATP causes the dough to rise
C. the water vapor causes the dough to rise
D. the oxygen causes the dough to rise

Answer 1

The carbon dioxide produced by yeast during alcoholic fermentation causes bread dough to rise, creating a light and fluffy texture. Ethanol also produced evaporates during baking.

Step-by-step explanation:

Yeast undergoes fermentation in the production of bread, which results in the production of carbon dioxide gas. The correct answer to what causes the dough to rise is A. the carbon dioxide causes the dough to rise. During alcoholic fermentation, yeast metabolizes sugars from the dough, producing ethanol and carbon dioxide.

The carbon dioxide gas forms bubbles within the dough, leading to its expansion and enabling the bread to acquire its light and fluffy texture. The ethanol produced during this process is evaporated during baking, while the carbon dioxide is responsible for raising the dough.