Bread-Making and Yeast Fermentation Quiz

False (B)

Carbon dioxide bubbles cause the dough to rise, increasing its volume and making it lighter in texture.

<p>maltose enzyme</p> Signup and view all the answers

<p>Flour = Provides starch for yeast to ferment Yeast = Produces carbon dioxide and ethanol Water = Activates enzymes in the flour, allowing starch breakdown Oven heat = Expands bubbles and evaporates ethanol, killing yeast</p> Signup and view all the answers

<p>2 (B)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Releasing energy from ATP is quicker.</p> Signup and view all the answers

<p>30</p> Signup and view all the answers

<p>Aerobic respiration = Produces 36 ATP per glucose Anaerobic respiration = Produces 2 ATP per glucose Eukaryotic cells = Respiration occurs in mitochondria Prokaryotic cells = Respiration occurs in cytoplasm</p> Signup and view all the answers

A process producing 36 ATP from one glucose molecule, occurring in mitochondria.

A process producing only 2 ATP from one glucose molecule, occurring in the cytoplasm.

ATP releases energy when broken down, facilitating processes like active transport.

Yeast ferments dough, producing carbon dioxide that helps dough rise.

Cells prefer ATP storage over glucose due to faster energy release and easier storage.

An enzyme that breaks down starch into maltose.

A sugar produced from the breakdown of starch by amylase.

The process where yeast converts glucose into carbon dioxide, ethanol, and energy.

Gas produced during fermentation that causes bread to rise.

The mixture of enzymes produced by yeast, including amylase.