Yeast is used in the Bakery industry due to it helping in—

✅Explanation
-Yeast is a key ingredient in the bakery industry primarily due to its ability to produce carbon dioxide (CO2) through fermentation. This CO2 gas gets trapped within the dough, causing it to rise and create the airy texture characteristic of bread and other baked goods.

📌Other Options Explanations:
-Option B: Alcohol production: While yeast does produce alcohol as a byproduct of fermentation, this is not the primary reason for its use in baking. In fact, most of the alcohol evaporates during the baking process.
-Option C: Protein production: Yeast does contain protein, but its contribution to the overall protein content of baked goods is minimal. The primary role of yeast is leavening, not protein enrichment.
-Option D: Production of flavour: Yeast does contribute to the flavor development in bread through the production of various byproducts during fermentation. However, its main function remains the production of CO2 for leavening.