In bakery when yeast is added in kneaded flour it become

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In bakery when yeast is added in kneaded flour it become soft and spongy due to

1. Yeast produce benzoic acid
2. Production of CO₂ making the bread spongy
3. Yeast makes the flout soft
4. Yeast produce acetic acid and alcohol which makes the bread soft

Correct Option: B

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