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Question
Give reasons.
Bread 'rises' during baking.
Solution
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.
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