What is the primary gas responsible for the leavening effect in bread when yeast ferments sugars?
Show answer & explanation
Correct answer: C
Explanation
The correct answer is option 3 i.e. Carbon dioxide.
The primary gas responsible for the leavening effect in bread when yeast ferments sugars is carbon dioxide (CO₂).
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When yeast (a living microorganism) ferments the sugars present in the dough, it produces carbon dioxide (CO₂) and ethanol as byproducts.
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The carbon dioxide gets trapped in the dough’s gluten network, forming bubbles and causing the dough to rise—this is the leavening effect.
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The ethanol mostly evaporates during baking, but the CO₂ is what gives the bread its light, airy texture.