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Dough kept overnight in warm weather becomes soft and spongy due to
- a)Absorption of CO2 from atmosphere
- b)Imbibition
- c)Fermentation
- d)All of these
Correct answer is option 'C'. Can you explain this answer?
Most Upvoted Answer
Dough kept overnight in warm weather becomes soft and spongy due toa)A...
Explanation:
Fermentation:
- When dough is kept overnight in warm weather, the yeast present in the dough undergoes fermentation.
- During fermentation, yeast breaks down sugars in the dough to produce carbon dioxide gas and alcohol.
- The production of carbon dioxide gas causes the dough to rise and become soft and spongy.
- This process is responsible for the light and airy texture of bread.
Imbibition:
- Imbibition is the process of absorbing water by a solid substance without forming a solution.
- When dough is left overnight, it continues to absorb water from its surroundings due to imbibition.
- This absorption of water contributes to the softness and sponginess of the dough.
Combined Effect:
- The combination of fermentation and imbibition leads to the dough becoming soft and spongy when kept overnight in warm weather.
- The carbon dioxide produced during fermentation gets trapped in the dough, causing it to rise and expand.
- At the same time, the absorption of water through imbibition helps in maintaining the moisture content of the dough, resulting in a soft texture.
Therefore, the soft and spongy nature of dough kept overnight in warm weather is primarily due to the fermentation process along with imbibition, which work together to create a light and airy texture.
Fermentation:
- When dough is kept overnight in warm weather, the yeast present in the dough undergoes fermentation.
- During fermentation, yeast breaks down sugars in the dough to produce carbon dioxide gas and alcohol.
- The production of carbon dioxide gas causes the dough to rise and become soft and spongy.
- This process is responsible for the light and airy texture of bread.
Imbibition:
- Imbibition is the process of absorbing water by a solid substance without forming a solution.
- When dough is left overnight, it continues to absorb water from its surroundings due to imbibition.
- This absorption of water contributes to the softness and sponginess of the dough.
Combined Effect:
- The combination of fermentation and imbibition leads to the dough becoming soft and spongy when kept overnight in warm weather.
- The carbon dioxide produced during fermentation gets trapped in the dough, causing it to rise and expand.
- At the same time, the absorption of water through imbibition helps in maintaining the moisture content of the dough, resulting in a soft texture.
Therefore, the soft and spongy nature of dough kept overnight in warm weather is primarily due to the fermentation process along with imbibition, which work together to create a light and airy texture.
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Community Answer
Dough kept overnight in warm weather becomes soft and spongy due toa)A...
- Fermentation can be described as an enzyme-catalyzed process in which one substrate is usually broken down by the enzymes produced by bacteria, yeast, and other microorganisms.
- Fermentation of glucose results in the formation of ethanol and carbon monoxide. This is an exothermic reaction and results in the release of energy. The changes observed in dough after keeping it overnight in warm weather is an example of fermentation.
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Dough kept overnight in warm weather becomes soft and spongy due toa)Absorption ofCO2from atmosphereb)Imbibitionc)Fermentationd)All of theseCorrect answer is option 'C'. Can you explain this answer?
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