During the production of bread,the release of | vedclass

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(A) The production of bread involves the process of fermentation. During this process,the dough is fermented using baker's yeast,scientifically known

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Yeast

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(A) The production of bread involves the process of fermentation. During this process,the dough is fermented using baker's yeast,scientifically known as $Saccharomyces$ $cerevisiae$. As the yeast cells metabolize the sugars present in the dough,they release $CO_2$ gas and ethanol as byproducts. The trapped $CO_2$ gas causes the dough to rise,giving the bread its characteristic porous and soft texture.

During the production of bread,the release of $CO_2$ is caused by the action of:

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