(6) Why is yoghurt mixed in the batter or dough for making rava-idli, bhature, naan.
Lactobacillues
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Answer:
This fat while fermenting forms two products namely carbon dioxide and lactic acid. Hence Yogurt is used as a supplementary yeast to increase its fluffiness and softness as it also produces carbon dioxide which makes the food or bread spongy.
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Yogurt consists of a good bacteria known as lactobacillus that helps in fermentation and creation of carbon dioxide that helps batter of idli, dosas, naan to be soft.
Explanation:
- It is important that certain food is made soft and made to rise. Bakers and cooks use microorganisms that help in releasing carbon dioxide and in turn, make the batter aerated and soft.
- This is the reason why for making pastries, often bakers use yeast. And the same reason applies for cooks using yogurt in making the batter for idlis, dosas, naans, and bhaturas.
- The presence of the bacteria Lactobacillus helps the batter become soft and raised and this results in the soft production of the food.
Learn more about Lactobacillus:
Lactobacillus is very useful in the preparation of curd. prepare two innovative questions on the statement
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Write the procedure to observe lactobacillus in buttermilk
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