Ncert Exercises & Solutions

Rising of dough is due to

1. multiplication of yeast
2. production of CO₂
3. emulsification
4. hydrolysis of wheat flour starch into sugars

(b) Inoculation of kneaded flour with baker yeast; Saccharomyces cerevisiae produce

C O_{2}

during the process of fermentation, causes puffing up of the dough and make it soft and spongy. It is used to make foods like idli, dosa, bread, etc.