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In the manufacture of bread, the dough rises because of.
(A) The action of heat in the baking process.
(B) The capillary action of water in the dough.
(C) The evaporation of water used in kneading the dough.
(D) The releasing action of carbon dioxide formed during the
fermentation process.
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(D) The releasing action of carbon dioxide formed during the
fermentation process.
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