Mineral NutritionHard

Question

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

Options

A.absorption of carbon dioxide from atmosphere
B.fermentation
C.cohesion
D.osmosis

Solution

Durihg the leavening proces, the yeast breaks down the carbohydrates in the dough and generates CO2 which move than doubles the size of the loaf giving the spongy structure.

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