A baker mixes flour, warm water, sugar, and yeast to make dough and leaves it covered for 2 hours. The dough…

A baker mixes flour, warm water, sugar, and yeast to make dough and leaves it covered for 2 hours. The dough swells to double its original volume. What is the primary cause of this phenomenon?
  1. Yeast absorbs oxygen from surrounding air and expands physically.
  2. Microscopic yeast feeds on sugar and releases carbon dioxide gas bubbles.
  3. Flour grains expand naturally when exposed to warm temperature without any biological activity.
  4. Yeast cells turn into plant fibers that push the flour upward.

Solution

Yeast is a single-celled fungus that ferments sugar, producing carbon dioxide gas bubbles that get trapped in the dough and make it rise.

Asked in: Homi Bhabha Practice

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