Question

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

• A. Fermentation
• B. Cohesion
• C. Osmosis
• D. Absorption of carbon dioxide from atmosphere

Answer 1

The Correct Option is A

The dough kept overnight in warm weather becomes soft and spongy primarily due to the process of fermentation. Let's explore why this is the correct explanation and also understand why other options are not applicable:

1. Fermentation:
   • Fermentation is a biological process in which microorganisms like yeast convert carbohydrates (such as sugars in flour) into alcohol and carbon dioxide under anaerobic conditions.
   • When dough is left at a warm temperature, yeast becomes active and starts fermentation, which produces carbon dioxide gas.
   • The carbon dioxide gets trapped in the dough, creating small bubbles that cause the dough to expand and become soft and spongy.
   • This is the same process used in bread-making to help the dough rise.
2. Cohesion:
   • Cohesion refers to the sticking together of particles of the same substance. It is more related to liquid property and does not contribute to the dough becoming spongy.
3. Osmosis:
   • Osmosis is the movement of water through a semipermeable membrane from a region of low solute concentration to a high solute concentration.
   • While water movement can play a role in dough consistency, it does not account for the sponginess caused by gas bubbles from fermentation.
4. Absorption of carbon dioxide from the atmosphere:
   • The atmosphere does contain carbon dioxide, but the amount is too insignificant to cause any noticeable change in the dough's texture.
   • The carbon dioxide responsible for the dough's texture comes from the fermentation process, not from atmospheric absorption.

Thus, the correct answer is Fermentation, as it explains the change in dough texture due to yeast activity.