Which statement describes how a yeast-leavened dough rises?

• A. It rises by chemical leaveners releasing gas quickly during baking
• B. Yeast dough rises through fermentation producing CO2 over time
• C. It does not rise
• D. It rises only with kneading

Answer: (B)

Yeast-leavened dough rises because yeast consumes sugars in the dough and produces carbon dioxide through fermentation. As the CO2 forms, it creates bubbles that push against the dough. The gluten network in flour then traps these bubbles, allowing the dough to expand. This gas production happens gradually during proofing and continues as the dough heats in the oven. Kneading helps develop the gluten to hold the gas, but the rising primarily comes from the fermentation process, not from kneading alone. The other ideas describe gas production from chemical leaveners released quickly during baking, or claim no rise or rise only with kneading, which don’t fit how yeast works.