Biology

Fermentation is important in the production of bread because it produces CO₂, which causes the dough to rise.

During fermentation in bread-making, yeast breaks down sugars in the dough and produces carbon dioxide (CO₂) as a byproduct. This CO₂ gets trapped in the dough, causing it to rise and form the airy texture of bread.

The other options are incorrect:

Option A: While some types of bread (like sourdough) involve lactic acid fermentation, the primary purpose of fermentati...