[Solved] Which of the following gases makes bread or cake rise making (2024)

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[Solved] Which of the following gases makes bread or cake rise making? ›

Carbon dioxide is crucial for baking as it's generated when leavening agents like yeast or baking powder interact with moisture and heat, causing dough to rise and expand. This results in light, airy textures in baked goods like bread, cakes, and pastries.

Carbon dioxide is responsible for the volume increase in dough during proof and for much of the oven spring that happens early into the bake.

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.

Baking Powder and Baking Soda

Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later).

Chemical leavening agents release small amounts of carbon dioxide gas for a short duration of time. The most common chemical leavening agents are baking soda and baking powder. Both release a gas that makes baked goods rise, and they have other common properties.

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

Yeast is a one-celled fungus that activates the fermentation that converts sugar and starch into the carbon dioxide bubbles and alcohol that are necessary for bread dough to rise.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

Baking soda reacts with acids like sour cream, buttermilk, yogurt, etc., and the reaction causes carbon dioxide to be released. The release of carbon dioxide creates those lovely AIR BUBBLES that cause the cake to rise.

These bubbles of carbon dioxide get trapped in the batter as you stir. Then, as the batter absorbs heat inside the oven, the bubbles of carbon dioxide gas heat up and expand. The expanding bubbles of gas push the batter up and out, causing the cake to expand.

What makes bread rise besides yeast? ›

Baking Soda

It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

The gas released during the preparation of bread is carbon dioxide. Fermentation in baking is a process where yeasted dough rises, developing volume and flavor. It occurs when yeast converts sugars present in flour into carbon dioxide and ethyl alcohol.

The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

Final answer: The gas that causes yeast bread to rise is Carbon dioxide (CO₂). This gas is produced as a secondary product of yeast fermentation when the yeast metabolizes the carbohydrates present in the flour.

Baking powder and baking soda are common leavening agents for baking. A leavening agent helps baked goods, such as bread and cake, rise by adding gas bubbles. They may sound and look similar, but they work in different ways.

During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further.

Yeast and sugar produce carbonic gas through fermentation. As the yeast consumes the sugar, it produces alcohol (ethanol) and carbonic gas (carbon dioxide) as waste products. The trapped carbon dioxide makes the dough rise, and the alcohol evaporates during the baking process.

As yeast cells feed on sugars, they produce carbon dioxide gas and ethyl alcohol in a chemical process known as fermentation. The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise.

Several enzymes are required in dough to convert starch into simple sugars that yeast can feed on. This is a complex process and involves the enzymes alpha and beta amylase. If these enzymes are present they can digest starch and provide the sugars for yeast fermentation.