Leavening of commercial bread dough is brought about by:
A) CO2 from injera fermentation
B) CO2 from ethanolic fermentation of lactic acid bacteria
C) CO2 from aerobic metabolism of yeasts
D) CO2 from ethanolic fermentation by Saccharomyces cerevisiae
E) CO2 from Candida
Correct Answer:
Verified
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A) Radiation
B)
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