CAIE IGCSE Biology 21.2.2 Role of Anaerobic Respiration in Yeast Questions

Practise explaining how yeast respires anaerobically during bread-making, releasing carbon dioxide whose bubbles expand the dough before baking.

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

[Maximum number: 1]

State one food product that is made using anaerobic respiration in yeast.

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