Bread production involves the production of carbon dioxide bubbles to make the bread dough rise. these carbon dioxide bubbles occur as a result of yeast cells undergoing

a. alcoholic fermentation

b. cellular respiration

c. anaerobic respiration

d. lactic acid fermentation

The correct answer will be- Alcoholic fermentation.

Explanation:

Alcoholic fermentation is one of the complex set of anaerobic reactions which takes place in certain micro-organisms.  

The process of alcoholic fermentation converts the glucose into ethanol which is performed in two steps.

Glycolysis converts the glucose to the form two molecules of pyruvic acid and two molecules of ATP. The pyruvic acid is then converted to ethanol and two molecules of carbon dioxide. The formation of carbon dioxide allows the dough to rise and thus the selected option is the correct answer.

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