1. multiplication of yeast
2. production of CO2
3. emulsification
4. hydrolysis of wheat flour starch into sugars
(b) Inoculation of kneaded flour with baker yeast; Saccharomyces cerevisiae produce during the process of fermentation, causes puffing up of the dough and make it soft and spongy. It is used to make foods like idli, dosa, bread, etc.
