Metabolic Pathway in the Formation of CO2 in Dough:
The metabolic pathway responsible for the puffed-up appearance of dough is known as fermentation. During fermentation, yeast cells break down sugars present in the dough to produce carbon dioxide (CO2) gas, which gets trapped in the gluten structure of the dough, causing it to rise and expand. This process is essential for leavening bread and creating its light and airy texture.

Fermentation Process:
- Yeast cells present in the dough metabolize sugars through a series of enzymatic reactions.
- The main metabolic pathway involved in this process is called glycolysis, where glucose molecules are broken down to produce ATP and pyruvate.
- In the absence of oxygen (anaerobic conditions), pyruvate is converted into ethanol and CO2 through a process known as alcoholic fermentation.
- The CO2 gas produced during fermentation gets trapped in the dough, causing it to rise and expand.

Importance of CO2 in Dough:
- The production of CO2 gas during fermentation is crucial for creating the characteristic texture and structure of bread.
- As the dough rises, the gluten network traps the CO2 bubbles, leading to a puffed-up appearance.
- The release of CO2 also contributes to the flavor and aroma of the bread.
In conclusion, the metabolic pathway of fermentation is responsible for the formation of CO2 in the puffed-up appearance of dough. This process highlights the importance of yeast metabolism in bread-making and the role of CO2 in leavening the dough.

Through fermentation .