A food stall owner was preparing a dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. Can you relate the above concept to any experience in your day to day life and write about it?
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The C02 released during respiration by the yeast results in the rise of dough.
2)During anaerobic respiration, yeast produces alcohol resulting in sour smell.
3)Sugar acts as food for yeast.
4)At low temperatures, yeasts will not multiply and respire because of which the dough will not rise or become sour.
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