Kala added a spoon of yeast and hot boiling water to knead bread dough, whereas Rupa added warm water to knead dough with yeast in it. Both of them made bread. Whose bread will be soft? Why?

I think Rupa's bread will come out softer than Kala's.

Explanation:

Using hot boiling water to activate yeast can kill it. Instead of being absorbed by the protein, the hot water is absorbed into the starch molecules.

It is better to use warm water to get a more fluffy bread.

Soft bread is soft because CO2 produced by yeast and water that gets turned to steam by the baking process gets trapped into pockets by a mesh of gluten, causing the dough to expand. The dough then solidifies, keeping its shape. If your bread is not soft then it hasn't expanded enough for one or more reasons.

Have a good day and stay safe!

the solute can move "downhill," from regions of higher to lower concentration, relying on the specificity of the protein carrier to pass through the membrane. this process is called passive transport or facilitated diffusion, and does not require energy.