During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.
Alcoholic fermentation; carbon dioxide. Alcoholic fermentation produces alcohol and carbon dioxide in bread. The alcohol evaporates during the baking process
Based on my observations, I can conclude that lithospheric motion of the South American plate with the Nazca plate and the African plate causes the earthquakes to engage nearest to volcanic activity causing it to either erupt the volcano, or increase the damage caused by the volcano.
Unless there is more information missing from this passage; the quality of soil will increase as sustainability increases. With a lack of additions from foreign substances, the earth shall regain its initial strength to grow whatever crop.
