Question

add few lactobacillus to dough assuming fermentation to take place of preparation of cake ,now assume the results?

Answer 1

The correct answer is – The batter becomes sour.

When Lactobacillus is added to the cake batter, it causes a process called as fermentation. Fermentation raises the batter and makes it light and airy. This is caused by the Lactobacillus that produces lactic acid and makes the cake or the final product taste sour.

 

Sourdough and Bread are usually made by using a similar fermentation and leavening processes.