CAIE IGCSE Biology 21.2.2 Yeast Respiration in Bread-making
Practise explaining how yeast anaerobic respiration releases carbon dioxide that forms bubbles and makes dough rise.
- Syllabus
- 2026–2028
- Course
- Biology 0610
Exam points
- state that yeast respires anaerobically and releases carbon dioxide into the dough
- explain that trapped carbon dioxide bubbles expand and cause the dough to rise
- contrast warm proving for enzyme activity with high-temperature baking that kills yeast
21.2.2—Role of anaerobic respiration in yeast question 1
[Maximum number: 1]
State one food product that is made using anaerobic respiration in yeast.
bread
Accept another valid food product made using anaerobic respiration in yeast.
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