Dough kept overnight in warm weather becomes | vedclass

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(D) The dough becomes soft and spongy due to the process of $Fermentation$ carried out by microbes like yeast ($Saccharomyces$ $cerevisiae$).During $F

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Fermentation

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(D) The dough becomes soft and spongy due to the process of $Fermentation$ carried out by microbes like yeast ($Saccharomyces$ $cerevisiae$).During $Fermentation$,these microbes break down sugars present in the dough and release $CO_2$ gas as a byproduct.The trapped $CO_2$ gas bubbles within the dough cause it to rise,making it soft and spongy.

Dough kept overnight in warm weather becomes soft and spongy because of

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