What process occurs when yeast respires aerobically during bread making, producing water and carbon dioxide?

In the context of bread making, when yeast respires aerobically, it primarily engages in a process known as respiration. During aerobic respiration, yeast consumes sugars and, in the presence of oxygen, converts them into energy, water, and carbon dioxide.

The production of carbon dioxide is particularly significant in bread making because it causes the dough to rise, resulting in a light and airy texture in the finished product. Water is also a byproduct of this process. This is distinct from fermentation, which occurs under anaerobic conditions (without oxygen) and results in the production of alcohol and carbon dioxide, typically used in brewing and some types of bread-making for different effects.

While metabolism is a broader term that encompasses all biochemical processes occurring within an organism, and oxidation refers specifically to the loss of electrons during a reaction, the precise term that describes the process during which yeast uses oxygen to break down sugar for energy in bread making is respiration. Thus, in this context, the correct answer succinctly captures the specific biochemical process at hand.