12th Class Biology Biotechnology : Principles And Processes

  • question_answer 13)
        Rising of dough is due to (a) multiplication of yeast                                             (b) production ofCO2 (c) emulsification                                                             (d) hydrolysis of wheat flour starch into sugars


                        (b) Inoculation of kneaded flour with baker yeast; Saccharomyces cerevisiae produce CO2 during the process of fermentation, causes puffing up of the dough and make it soft and spongy. It is used to make foods like idli, dosa, bread, etc.

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