The ability of bread to rise is mainly a function of the CO₂ produced during oxidative phosphorylation rather than that produced from fermentation.

Question

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The ability of bread to rise is mainly due to the carbon dioxide (CO2) produced during fermentation by yeast, not from oxidative phosphorylation. Fermentation is the process that allows dough to rise, giving bread its texture.

The Ability of Bread to Rise Is Mainly a Function