Edexcel IGCSE Biology 5.5 Yeast in the Production of Food Questions
Practise explaining yeast in bread production, including starch breakdown, respiration, carbon dioxide bubbles and dough rising.
- Syllabus
- First assessment 2019
- Course
- Biology 4BI1
Exam points
- describe how yeast enzymes convert flour starch to sugars before respiration in bread dough
- explain dough rising by linking yeast respiration to carbon dioxide trapped as bubbles
Edexcel IGCSE Biology 5.5 Yeast in the Production of Food Questions question 1
[Maximum number: 3]
Yeast is a fungus used in the production of bread.
Describe the role of yeast in the production of bread.
A description that makes reference to three of the following:
- (enzymes in yeast) convert starch in flour to sugars / maltose/ glucose/ eq
- yeast (cells) respire / eq
- to produce carbon dioxide /eq
- trapped in dough / dough rises / bread rises / eq
- ethanol produced is evaporated / eq
aerobic
and anaerobic
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