The correct option is C
Carbon dioxide gas is given off during the fermentation of sugar.
See AlsoAbout bread & baking - PågenLight and Fluffy White BreadMilk in Bread Baking – Understanding Ingredients for the Canadian BakerThe correct option is C.
The explanation for the correct option:
During the fermentation of dough, yeast converts sugar into carbon dioxide, which fills the dough and increases its volume, and during the baking, heat breaks the bubbles, and the bread becomes soft and fluffy.
The explanation for incorrect options:
Option A:
Finely ground flour has less protein, and they are better for making soft bread.
Option B:
During the fermentation process, alcohol is produced, and it evaporates during the bread baking process.
Option D:
Dough absorbs oxygen when it is in contact with air, and oxygen is used to strengthen the dough structure and supply yeast.
Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.
The correct option is C
Carbon dioxide gas is given off during the fermentation of sugar.
The correct option is C.
The explanation for the correct option:
During the fermentation of dough, yeast converts sugar into carbon dioxide, which fills the dough and increases its volume, and during the baking, heat breaks the bubbles, and the bread becomes soft and fluffy.
The explanation for incorrect options:
Option A:
Finely ground flour has less protein, and they are better for making soft bread.
Option B:
During the fermentation process, alcohol is produced, and it evaporates during the bread baking process.
Option D:
Dough absorbs oxygen when it is in contact with air, and oxygen is used to strengthen the dough structure and supply yeast.
Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.
