How will you
determine if harmful mico-
organisms. are produced in bread for fruit
Answers
Explanation:
Bread is made from cereal grains ground into flour. Leavened bread is softer due to the action of yeast, which is a fungus. Yeast (Saccharomyces cerevisiae) contributes both to the texture and flavour of bread. A dough is made by mixing yeast with flour, salt and water. The yeast ferments sugars in the mixture to make alcohol and bubbles of carbon dioxide. The gas gets trapped in the sticky proteins of the dough and causes it to rise, whilst the alcohol is converted to compounds which impart taste to the bread as it is baked in the oven. Bread-making is an aerobic process and the main products of the fermentation are carbon dioxide and water, rather than alcohol, as produced in beer and wine manufacture.
Answer:
When harmful microorganisms grow on food (like bread or fruit) then there will be some noticable changes like:
a) Change in colour.
b) Foul smell from food.
c) Growing up of white hairy layer of fungus on food.
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