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choli [55]
3 years ago
11

Baker’s Yeast is usually added to dough in baking products. It contains enzymes (catalysts) that are necessary for the rising do

ugh due to the production of carbon dioxide. Create a hypothesis and procedure to test the effect of adding yeast in baking.
Chemistry
1 answer:
STatiana [176]3 years ago
7 0

Answer:

When I first began making bread, the science involved was always in the back of my mind. I had an idea of what occurred—my diagram for the chemical reactions

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