A) Yeast produce benzoic acid
B) Evolution of \[C{{O}_{2}}\] makes the bread spongy
C) Yeast is soft and flour also becomes soft
D) Yeast produces acetic acid and alcohol which give softness to the bread
Correct Answer: B
Solution :
Selected strains of Saccharomyces are used as Baker's yeast. It is available as powder or cake. The same is added to flour during kneading. Yeast secretes amylase (Changes some starch to maltose), maltase (maltose to glucose) and Zymase (glucose to ethyl alcohol and \[C{{O}_{2}}\]). The dough swells up or leavens. Leavened dough is baked. Both alcohol and \[C{{O}_{2}}\] evaporate. The bread becomes soft and porous.
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