THE GROUP OF MICRO-ORGANISMS THAT PLAYS A VITAL ROLE IN THE BAKING INDUSTRY IS

• A. algae
• B. bacteria
• C. fungi ✓
• D. protozoa
• E. viruses

The answer to the question is: C. fungi

In the baking industry, fungi play a vital role. Fungi are a diverse group of microorganisms that include yeasts and molds. Yeasts, in particular, are essential in baking as they are responsible for the process of fermentation, which is crucial in bread making.

When yeast is added to dough, it metabolizes sugars present in the flour, producing carbon dioxide gas and alcohol as byproducts. The carbon dioxide gas gets trapped in the dough, causing it to rise and become light and airy. This process is what gives bread its characteristic texture and flavor.

Yeast consumes sugars in the dough and produces carbon dioxide gas and alcohol as byproducts, which leaven the dough and give it a light, airy texture.

In baking, there are two main types of yeast used: baker’s yeast and wild yeast. Baker’s yeast, also known as Saccharomyces cerevisiae, is a cultivated strain of yeast specifically used for baking purposes. It is available in various forms such as active dry yeast, instant yeast, and fresh yeast. Wild yeast, on the other hand, occurs naturally in the environment and is often used in sourdough bread making.

Yeast not only helps dough rise but also contributes to the flavor profile of baked goods. The fermentation process carried out by yeast produces compounds that add complexity and depth to the taste of bread. Additionally, yeast plays a role in improving the texture and structure of baked products by interacting with gluten proteins in the dough.

Apart from yeast, molds are also important in the baking industry. While molds are generally considered undesirable in food production due to their potential to spoil food, certain molds are used intentionally in baking. For example, some cheeses like blue cheese and Roquefort are made using specific mold strains that contribute to their unique flavors.

Overall, yeast is an essential microorganism in the baking industry, playing a key role in the fermentation process that gives bread its desirable texture and flavor.