The Bread or Idli Dough Rises Because of (1) Heat (2) Grinding (3) Growth of Yeast Cells (4) Kneading

Answer: The correct answer here is option (3), the growth of yeast cells.

The bread is generally formed with grains (wheat). Then, the yeast strain will grow on the molasses commonly used as the Baker’s yeast. Then, the yeast is further added to the grain or wheat flour. After kneading the flour, you need to keep that at a warm temperature until it is swelling up. The entire process is called leavening, which is done by mainly the secretion of three enzymes.

However, the fermentation of glucose here creates carbon dioxide and ethyl alcohol which leaves the dough. Here, the carbon dioxide and ethyl alcohol help evaporate, which automatically makes the dough very smooth and soft. Then, the dough will be baked.