Praxis 5511 Practice Test Practice Question
When yeast reacts in bread dough, the dough rises mainly due to the production of
Correct Answer: C
Rationale: When yeast ferments sugars in bread dough, it primarily produces carbon dioxide gas. This gas creates bubbles in the dough, causing it to rise and develop a light texture.
Option A, water vapor, is a byproduct of baking but does not significantly contribute to the initial rising process. Option B, table salt, is used to enhance flavor and control yeast activity, but it does not cause the dough to rise. Option D, acid, can affect dough flavor and fermentation but is not the primary agent responsible for the rising effect. Thus, carbon dioxide gas is essential for leavening the bread.
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