The puffed-up appearance of dosa/idli batter is due to production of

Question

Accepted Answer

B. {'text': 'CO₂ during bacterial fermentation', 'label': 'B'}

1. Dosa/idli batter is fermented by bacteria naturally present in the flour.
2. Microbial fermentation releases CO₂ gas.
3. The CO₂ gas gets trapped in the batter, causing the puffed-up appearance.
4. Bread dough shows the same phenomenon with baker's yeast producing CO₂.
_Source: NCERT Class 12 Biology, Ch 8 "Microbes in Human Welfare", §8.1_

Answer

{'text': 'O₂ during aerobic fermentation', 'label': 'A'}

Answer

{'text': 'H₂ during hydrolysis', 'label': 'C'}

Answer

{'text': 'NH₃ during protein breakdown', 'label': 'D'}