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प्रश्न
Give reasons.
Bread 'rises' during baking.
उत्तर
Bread rises during baking because of the addition of yeast to its dough. Yeast cells respire anaerobically and liberate CO2 in the process. When yeast cells are added to the bread dough, they utilise the nutrients (carbohydrates) found in the dough and respire anaerobically. Also, they multiply at a very fast rate under such favourable conditions. As a result of the growing bacterial population, a large amount of CO2 is released that makes the dough very soft and fluffy and thus improves the quality of the bread.
संबंधित प्रश्न
Complete the following conceptual picture related to environmental management.
Find an odd one out.
Vinegar means 4% ___________.
Match the following.
| Column A | Column B |
| 1) Baker’s yeast | a) Probiotics |
| 2) Sauerkraut | b) Bread |
| 3) Ligases | c) Antibiotics |
| 4) Penicillin | d) Microbial enzyme |
Unscramble the jumbled word underlined in the following statement.
Curbossulite is an air-borne disease caused by a bacterium.
Match the following
| i. | Probiotic | a. | Kuru |
| ii. | Preservation | b. | Methanogen |
| iii. | Prion | c. | Curd |
| iv. | Biogas | d. | Sugar |
What is pasteurization?
What is retting?
Baker’s yeast is ______.
______ bacteria is used for industrial production of yogurt.
