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Chemistry
Enzo
18 July, 09:58
Bread rises due to the carbon producing during
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Arielle Wheeler
18 July, 10:32
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CO2 is released by yeast during fermentation of the starches in the flour. It is considered fermentation (anaerobic respiration) as the bread is airtight and is kept in airtight environments meaning oxygen cannot take part in the reaction.
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