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In manufacture of bread, it becomes porous due to release of by the action of
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Baker's yeast, carry out the process of anaerobic respiration. Yeasts carry on alcoholic fermentation. The alcohol and carbon dioxide produced by yeast are vapourised during the baking process. Escape of carbon dioxide during baking process makes bread porous and light in weight.
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Question Text | In manufacture of bread, it becomes porous due to release of by the action of |
Updated On | Feb 23, 2023 |
Topic | Biological Classification |
Subject | Biology |
Class | Class 11 |
Answer Type | Text solution:1 Video solution: 1 |
Upvotes | 129 |
Avg. Video Duration | 2 min |