During the formation of bread it becomes porous due to the release of CO2 by the action of:
1. | Yeast | 2. | Bacteria |
3. | Virus | 4. | Protozoans |
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere