how do microorganisms help in curd making and in bread making
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When a little of pre-made curd is added to warm milk,then Lactobacilli bacteria present in curd multiply in milk and convert the lactose sugar into lactic acid.This help in formation of curd.
When yeast is mixed in dough for making bread,the yeast reproduces rapidly and gives out carbon dioxide gas during respiration.The bubbles of carbon dioxide gas fill the dough and increases its volume.
It is also used in making cakes and pastries.
When yeast is mixed in dough for making bread,the yeast reproduces rapidly and gives out carbon dioxide gas during respiration.The bubbles of carbon dioxide gas fill the dough and increases its volume.
It is also used in making cakes and pastries.
Answered by
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milk is converted into curd by the bacteria called lactobacillus.It multiples in milk and creste a chemical called lactic acid which convert mik into curd....
Yeast is used to make bread soft and fluffy. When put into bread dough it eats the sugar and digests it and gives off CO2 gas which causes the bread to rise. It also gives off alcohol which is evaporated when the bread bakes. The gas bubbles expand the gluten protein in the dough. In baking the gas expands more as the dough is heated.
Yeast is used to make bread soft and fluffy. When put into bread dough it eats the sugar and digests it and gives off CO2 gas which causes the bread to rise. It also gives off alcohol which is evaporated when the bread bakes. The gas bubbles expand the gluten protein in the dough. In baking the gas expands more as the dough is heated.
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