Question

fungi have been used for thousands of years to modify foods and beverages. bread made without yeast fungi is flat. the addition of yeast to flat bread dough causes the dough to rise during baking. yeast uses the process of fermentation to release energy and that process produces carbon dioxide as a by - product. the carbon dioxide is responsible for making the bread dough rise. based on the data collected, the highest rising bread would use yeast, warm water and the addition of
a glucose.
b oxygen.
c sucrose.
d sunlight.

Explanation:

Yeast ferments sugars to produce carbon dioxide (for dough rising). Sucrose is a disaccharide that yeast can break down, and from typical experimental setups (implied by the data context), adding sucrose (compared to glucose, oxygen, or sunlight) would likely give the highest rise as sucrose provides more energy - rich substrate for fermentation than glucose alone in such contexts, and oxygen/sunlight aren't the main substrates for yeast fermentation in bread - making.

Answer:

C. sucrose