Answer:
The correct answer is 'Saccharomyces cerevisiae'.
Explanation:
Bread dough is made using yeast. As the dough ferments, carbon dioxide is created and trapped as microscopic air bubbles. It increases as a result. The expansion of carbon dioxide during baking allows the bread to rise higher. Baker's yeast, commonly known as Saccharomyces cerevisiae, is used to make many different bakery goods in addition to bread.
It is employed in the fermentation process, which yeast performs on the sugar and starch in the flour. Fermentation transforms the starch into alcohol and carbon dioxide.
After baking, the carbon dioxide in the dough gives the bread its softness and fluffy texture. It also causes the dough to rise.