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The puffed-up appearance of bread / idli / dosa dough is due to:
ACO₂ gas produced during fermentation (yeast/baker's yeast Saccharomyces cerevisiae in bread; bacteria in idli/dosa)
BLactic acid production by LAB
CSalt absorbing moisture
DWater vapour trapped in dough
Answer & Solution
Correct answer: A. CO₂ gas produced during fermentation (yeast/baker's yeast Saccharomyces cerevisiae in bread; bacteria in idli/dosa)
Dough rises because of **CO₂ release** during fermentation: **Saccharomyces cerevisiae (baker's yeast)** for bread; mixed bacteria for idli/dosa. CO₂ pockets give the spongy texture.
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