L8 Microbes in Baking - Micro Organisms, Science, Class 8 Video Lecture

hello friends this video on
microorganisms friend and four part
eight is brought to you by exam feel
calm no more fear from exam now let us
see how bios play an important role in
the baking industry so have you ever
observed that if you take some whether
that is flour and you add the
log-normally the way you do you prepare
a dough you try to prepare or do all you
do is just add a small amount of east to
that dough so this is how you prepare
the room and leave it for a couple of
hours maybe some two to three hours and
after two to three hours you will see
that the dough actually rises like this
so what helps the dough to get fluffy or
water is the rising agent which you have
hired in the store so this rising rising
agent is nothing but the east so east
access the rising agent and what does
East East is an example of a fungi so
basically microorganisms help you to act
as rising agent and that's how it helps
to bake a lot of atoms so let me see how
it does so East is used as a raising
agent in baking and in baking you cannot
do it without a raising agent you would
have seen like when you prepare a cake
or when you look at the bread so it is
very fluffy so so inside the it is not
very solid so gaps are created in
between and that's how it has been a
made very fluffy so in order to make
that fluffy you need a raising agent and
that raising agent is East and that's
how you prepare cakes muffins and all
these bakery items so the most common
East which is used for baking purposes
is Saccharomyces cerevisiae so this is
the most commonly used East let us see
how East helps in break baking now what
East does is it converts a carbonyl
I dress in the door into carbon dioxide
so this is the conversion that takes
place so carbohydrate is present in the
door because the door is made up of
flour so flyer has carbohydrates so this
carbohydrates get converted into carbon
dioxide now what happens due to the
formation of carbon dioxide due to
carbon dioxide the dough expand or the
dough rise and it formed bubbles so
carbon dioxide which is a gas it leads
to the formation of bubbles and that is
why you will see that when you leave the
store for a long time and after that
when you see you will see first of all
it has it is released and also there are
bubbles like structure standing bubble
like structures which is formed due to
the formation of carbon dioxide
now once the dough is baked for example
you prepare the dough you leave it for
some time and then you bake it now once
you have baked it what happens to the
east because East is a living organism
so the East dies once bitch is made now
that is what is the result the result is
that the dough is already expanded so
there are bubbles in the dough so an
certainly it is big it becomes very soft
and spongy and the East dies so the East
a kind of sacrifices it's like to
prepare that Cape for you so soft and
spongy baked product is formed now many
things if you look at the recipe of a
cake or any other bakery item like bread
you will see that use of eggs and sugar
either good amount of sugar or eggs are
used because these substances accelerate
the growth of yeast April they favor
more an old route of these so you have
more amount of ease so you get more
fluffier cake so the baking is better
when you have movies so now in a very
similar way not only for kids in bread
making also so in a type of process
happens so initially aerobic respiration
takes place like how exactly this
conversion happens for this conversion
to take place aerobic respiration takes
place that means the East that is the
fungi they undergo a ludicrous
that is in presence of oxygen so they
utilize oxygen and they give out carbon
dioxide so as a designer of this
algebraic respiration what happens
carbon dioxide and water they add form
so in this process what happens oxygen
is used up oxygen to be used of and
carbon dioxide and water will be form
due to the formation of this carbon
dioxide the rising happens or the
expansion of the dough happens not now
what happens when all the oxygen has
been used up by the east
once all the oxygen is used up then an
aerobic respiration happens that is
fermentation takes place now when all
oxygen is being used up in that case and
aerobic respiration will take place and
as a result in this is ethanol will be
formed so let us not get into this all
these details because I mean you will be
studying about all his in your higher
classes so for now you should understand
that East it converts carbohydrates into
carbon dioxide and the process which
helps in this conversion is the aerobic
respiration that is oxidation in
presence of oxygen now this carbon
dioxide rises the dough or it helps to
expand the dough or it helps in the
bubble formation now once the cake is
baked the East dies and due to the
carbon dioxide of soft and spongy baked
product is formed now let us look at the
dough making process for various other
food items like Italy and dosa now you
would have had these as your favourite
breakfast items when you have Italy or
Colusa so how do you prepare them so for
this also you would have seen that your
mother prepares the dough and leaves it
overnight
leaves in to get fermented so what
happens here so in this case also there
is a bacteria called lactic acid
bacteria which ferment that easily or to
some batter because in this batter you
do not use any piece neither you use any
curved
so you really don't have anything which
can act as a man act as a rising agent
so what is being used here so if here is
the microorganism which play an
important role in its now lactic acid
bacteria so where is this bacteria
present now how do you prepare the dough
for Italy or dosa so for that purpose
you use rice paste as well as a specific
type of pearls called the adult die now
these bacteria that is lactic acid
bacteria they are naturally present in
the Orang seeds and these this is the
specific type of valve which you use to
prepare into your dosa now due to the
presence of this type of bacteria when
you leave the batter for quite some time
then these bacteria will lead to the
formation of carbon dioxide so as a
result of that what is the process in
which carbon dioxide will be formed the
process is called
fermentation so fermentation happens in
absence of oxygen and the result is that
carbon dioxide will be formed and all
red lactic acid so carbon dioxide and
lactic acid will be formed you do the
formation of lactic acid it gives a
slightly sour taste so formation of
acids will give us our taste so if you
see the idli batter or the dosa batter
has slightly a sour taste so this that
is due to the formation of the lactic
acid and due to the formation of carbon
dioxide it again the dough again rises
so that formation of bubbles happens due
to this formation of carbon dioxide now
you would have observed that if Italy
batter or the dosa batter is fermented
for a very very long time the instead of
a couple of hours if you leave it for a
couple of days or so what happens then
the battle becomes to side now it
becomes to side due to accumulation of
too much lactic acid because the longer
the duration the more is the formation
of lactic acid and more is the
coronation of lactic acid rule the
societies so gradually it will turn to
sides therefore the
should be fermented only for a limited
period of time in this case if you see
four during the dough preparation you do
not need to add any starter here so you
need a need to add is you don't need to
add any other thing because the bacteria
is naturally present in the dirt seeds
now these kind of examples can also be
seen in other food items preparation for
example the vertebrae which we prepare
when we prepare show labor today or the
non which we prepare where the kneaded
dough is kept aside for some time for
arising so that the process of
fermentation can take place so involved
many of them we add baking powder and so
many of them we are baking soda in some
of them we add yeast powder so in
preparing different things we add
different types of agent which can make
the fermentation successful now you
would have seen that some people use
baking powder some people use baking
soda some use yeast so why do we use
different different things or different
different agents for the same process
that's because each of them have its own
as advantages and these advantages for
example if you talk about baking powder
so baking powder can be stored for a
very long period of time so baking
powder or baking soda they can be good
alternatives to East they also function
as East that is they can act as a
raising agent now keeping or preserving
East for a very long period of time is
not a I mean good decision good option
because they do not last for a very long
time so that is making powder baking
soda they are good alternatives to East
so this is how in our household items we
see that microorganisms play an
important role thank you please visit
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