Evaluate the role of microorganisms in the bakery industry
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Role of microorganisms in the bakery are:
Bacteria, molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of cultured milk products.
Bacteria, molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of cultured milk products.
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fungi like yeast reproduces rapidly and produces carbon dioxide. this gas, when trapped in dough or batter( used for idlis, dosa), causes it to increase in volume and make it fluffy and soft.
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