Leavening of Commercial Bread Dough is Brought About by CO₂

Question

Leavening of commercial bread dough is brought about by CO₂ from ________ fermentation by ________.
A) mixed; Propionibacterium species
B) ethanolic; Oenococcus
C) alkaline; Bacillus species
D) ethanolic; Saccharomyces cerevisiae
E) acid; lactic acid bacteria

Accepted Answer

Commercial bread dough is leavened by the ethanolic fermentation of Saccharomyces cerevisiae, also known as baker's yeast. The yeast produces carbon dioxide gas as a byproduct, which gets trapped in the dough and causes it to rise.