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How does the bread become spongy?
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breads are produced from flour of cereals. Dough is formed by mixing of baker’s yeast – Saccharomyces cerevisiae, water, salt and other necessary materials with flour. Due to fermentation of carbohydrates by yeast, sugar is converted in to carbondioxide (CO2) and ethanol. Dough rises up due to CO2 and the bread becomes spongy.
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