[Campbell Biology P.229] Bread rises due to the production of CO2 during fermentation. Which... | Practice Question

Bread rises due to the production of CO2 during fermentation. Which type of fermentation is primarily responsible for this process in baker's yeast?

  • A: Lactic acid fermentation
  • B: Alcohol fermentation
  • C: Aerobic respiration
  • D: Sulfate reduction

Explanation

The text explicitly states: 'For thousands of years, humans have used yeast in brewing, winemaking, and baking. The CO2 bubbles generated by baker's yeast during alcohol fermentation allow bread to rise.' This directly links alcohol fermentation by yeast to bread rising through CO2 production.