AIPMT PRELIMS2002Botany-Microbiology
AIPMT PRELIMS 2002 Botany Fermentation MCQ Question
Type: MCQ-conceptual-Easy-Class 12
During the formation of bread it becomes porous due to release of CO₂ by the action of:
A
Yeast
B
Bacteria
C
Virus
D
Protozoans
Correct Answer
Option A
Detailed Explanation
Yeast ferments sugars in the dough, releasing CO₂, which makes the bread porous.
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