Question

The Honeydough Bread factory produces 2,000 loaves of bread per day.

Answer 1

Alcoholic fermentation, carbon dioxide 

Answer 2

Answer:

Bakers use yeast as a leavening agent in baking bread and other bakery products.

The yeast ferments the sugar present in the dough and converts it into ethanol and carbon dioxide.

Glucose or sugar + bakers yeast → ethanol + carbon dioxide

Carbon dioxide causes the dough to rise whereas alcohol or ethanol formed usually evaporates during the baking process.

Thus, the given blanks can be correctly filled up by alcohol fermentation and carbon dioxide.