What are typical byproducts of yeast fermentation that cause dough rise?

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Multiple Choice

What are typical byproducts of yeast fermentation that cause dough rise?

Explanation:
Yeast fermentation in dough primarily produces carbon dioxide and ethanol. The carbon dioxide forms gas bubbles that get trapped by the dough’s gluten network, expanding the dough and making it rise and become light and porous. Ethanol is also produced as a byproduct, but it largely evaporates during baking. Oxygen and nitrogen aren’t produced as rise-causing byproducts here, and methane isn’t produced in this process.

Yeast fermentation in dough primarily produces carbon dioxide and ethanol. The carbon dioxide forms gas bubbles that get trapped by the dough’s gluten network, expanding the dough and making it rise and become light and porous. Ethanol is also produced as a byproduct, but it largely evaporates during baking. Oxygen and nitrogen aren’t produced as rise-causing byproducts here, and methane isn’t produced in this process.

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