gialuhmila
gialuhmila
28-04-2016
Chemistry
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Bread rises due to the carbon producing during
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nishantkhisty
nishantkhisty
28-04-2016
CO2 is released by yeast during fermentation of the starches in the flour. It is considered fermentation (anaerobic respiration) as the bread is airtight and is kept in airtight environments meaning oxygen cannot take part in the reaction.
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