Question

evaluate the role of microorganisms in bakery industry. (WRITE IN 40 WORDS)

please answer fast!

Answer 1

Microorganisms or microbes are important link to the food and industrial industries and has played a key role towards human welfare. Microbes have a size less than that of 0.1 millimeter and occur everywhere, such as, soil, air, water, inside and outside the bodies of other organisms, inside some thermal vents or geysers with temperature about 100°C, alpine, artic and antarctic snow, highly acid components, saline and alkaline media or medium, with well as deep inside the soil layers, etc.

Microbes assure the right to food processing using them, one industry which have adopted this is the bakery industry. The technology of Microbes are given to bakers by a microorganism named "Yeast". The process is stated by kneading the wheat flour thoroughly from all the sides to make it equal. After that some or a small quantity of Baker's Yeast or the strain of saccharomyces cerevisiae are added to it. The Yeast can also be replaced by a species called "Clostridium". The dough is then allowed to ferment for a few hours which makes it leavened or it rises through the topmost layer. The puffed up appearance of the dough is due the production of the gas called carbon dioxide or CO2 gas. Actually speaking of Yeast it produces three types of enzymes, namely: amylase, maltase and zymase complexes. Amylase changes a small amount of starch present in the dough to maltose. Whereas, Maltase changes maltose to glucose (monosaccharide). Further more the Zymase complex acts on glucose component to form bubbly circles or bubbles of ethyl alcohol and carbon dioxide inside the dough. The Leavened dough then is allowed to bake in a microwave or somewhat equivalent to produce heat. It has formed a texture of softness and a spongy complex known as bread. The sponginess is due to the expulsion created by the advent of carbon dioxide and alcohol. Partially or incomplete doughs of wheat, as far as I know, in India, is called or named as "Bhatura". The pH here is critical and is to be maintained around 4.5 to 6.0 for exemplary results in a perfect dough making for a smooth and tender bread (generally speaking of it a region 5.5 is too a ideal and normal for bread-making).