Dough kept overnight in warm weather becomes soft and spongy because of
Fermentation
Cohesion
Osmosis
Absorption of carbon dioxide from atmosphere
The Correct Option is A
Solution and Explanation
<div>When dough is left out overnight in warm conditions, it becomes soft and spongy due to a process called fermentation. Fermentation is a metabolic process that transforms sugars into acids, gases, and/or alcohol. This process takes place in yeast and bacteria, and in oxygen-deprived muscle cells, as seen in lactic acid fermentation. So, when fermentation happens in the dough, it results in the conversion of sugars into acids or alcohols and the production of CO2, which gives the dough its soft and spongy texture.</div>
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Concepts Used:
Food Chemistry
Food chemistry isn't like any other science that tackles with uncovering science secrets. Some important and specific points about food chemistry are as follows:
- Responsible for handling a very major department within a food Science.
- It is known to deal with the chemical changes experienced by food during the process like Handling, Processing, and Storage.
- Deals with how drastic changes are dealt with by the food and its Composition.
- Food chemistry fishes out the suitable and best conditions for the sustainability of residual life processes. It helps us to maintain fresh vegetables and fruits.
- Food preparation, for commercial or home scale, is done by various processing techniques brought upfront by the food chemistry.
- It deals with both the biological as well as non-biological food components and interactions between .
Various components of food:
- Proteins
- Carbohydrates
- Fats
- Vitamins
- Minerals