The fluffy texture of bread is due to the presence of . (2024)

The fluffy texture of bread is due to the presence of . (1)

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1

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A

oxygen

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B

ethanol

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C

glucose

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D

carbon dioxide

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Solution

The correct option is D
carbon dioxide

  • In fermentation of dough, yeast feeds on the glucose molecules present in the dough and breaks it down into ethanol and carbon dioxide.
  • During baking of the dough, the ethanol evaporates while the carbon dioxide creates air pockets resulting in the fluffy texture of the bread.

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