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Which of the following is responsible for making bread soft and lighter ?
- a)Sugar and salt
- b)Finely grounded
- c)Co2 gas given off during fermentation of sugar
- d)Alcohol released during fermentation of sugar
Correct answer is option 'C'. Can you explain this answer?
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Which of the following is responsible for making bread soft and lighte...
The responsible factors for making bread soft and lighter are:
Sugar and salt:
- Sugar acts as a food source for yeast and helps in fermentation.
- Salt strengthens the gluten structure, which contributes to the bread's texture and rise.
Co2 gas given off during fermentation of sugar:
- Yeast consumes sugar and releases carbon dioxide gas during fermentation.
- The gas gets trapped in the dough, causing it to rise and create air pockets, making the bread lighter and softer.
Alcohol released during fermentation of sugar:
- Yeast also produces alcohol as a byproduct of fermentation.
- The alcohol evaporates during baking, leaving behind small air pockets, contributing to the bread's lightness.
Finely grounded:
- This is not directly responsible for making bread soft and lighter.
- Finely ground ingredients can help in better distribution and incorporation into the dough, resulting in a more uniform texture.
Overall, the combination of sugar and salt, along with the carbon dioxide gas and alcohol produced during fermentation, contributes to the softness and lightness of bread.
Sugar and salt:
- Sugar acts as a food source for yeast and helps in fermentation.
- Salt strengthens the gluten structure, which contributes to the bread's texture and rise.
Co2 gas given off during fermentation of sugar:
- Yeast consumes sugar and releases carbon dioxide gas during fermentation.
- The gas gets trapped in the dough, causing it to rise and create air pockets, making the bread lighter and softer.
Alcohol released during fermentation of sugar:
- Yeast also produces alcohol as a byproduct of fermentation.
- The alcohol evaporates during baking, leaving behind small air pockets, contributing to the bread's lightness.
Finely grounded:
- This is not directly responsible for making bread soft and lighter.
- Finely ground ingredients can help in better distribution and incorporation into the dough, resulting in a more uniform texture.
Overall, the combination of sugar and salt, along with the carbon dioxide gas and alcohol produced during fermentation, contributes to the softness and lightness of bread.
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Which of the following is responsible for making bread soft and lighte...
Co2 gas in bread making
In the process of making bread, the fermentation of sugar by yeast plays a crucial role in making the bread soft and lighter. This fermentation process produces carbon dioxide (Co2) gas as a byproduct, which gets trapped in the dough. This trapped gas causes the dough to rise, resulting in a light and fluffy texture in the final baked bread.
How Co2 gas contributes to bread texture
- Leavening agent: The Co2 gas acts as a leavening agent, creating air pockets in the dough that expand during baking, giving the bread its soft and airy texture.
- Structure development: The gas bubbles formed by the Co2 help in creating a network of gluten strands in the dough, which gives the bread its structure and helps it rise properly.
- Lightness: The presence of Co2 gas makes the bread lighter in texture, making it easier to chew and digest.
- Softness: The trapped gas contributes to the overall softness of the bread, making it more enjoyable to eat.
In conclusion, the Co2 gas released during the fermentation of sugar by yeast is responsible for making bread soft and lighter by acting as a leavening agent, aiding in structure development, and enhancing the lightness and softness of the final product.
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Which of the following is responsible for making bread soft and lighter ?a)Sugar and saltb)Finely groundedc)Co2 gas given off during fermentation of sugard)Alcohol released during fermentation of sugarCorrect answer is option 'C'. Can you explain this answer?
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