Question

rohan had idli in his breakfast which he found very soft & fluffy. a) what made the idli soft and fluffy, according to you? b) which organisms was responsible for making idli soft & fluffy?​

Answer 1

Answer:  The fermentation process in the batter of the the idli made it very soft and fluffy. The singled cell microorganism or the yest belonging to the fungi was responsible in making the idli soft.

Explanation: The reason of yeast making the idli fully is that it converts the carbohydrates into carbon dioxide and alcohol,here in case of idli batter it mainly constitutes of rice which is great source of carbohydrates.

                   Please brain list the answer if it helped.

Answer 2

The answers to the following questions are as follows:

Answer (a):

• The fermentation process in the batter is performed by the microorganisms is what made the idli soft and fluffy.

Answer (b):

• Yeast is responsible for making idli soft & fluffy.

Fermentation by yeast:

• Yeast cells convert cereal-derived carbohydrates into ethanol and  $CO_{2}$ during fermentation.
• At the same time, hundreds of secondary metabolites are created, which impact the fragrance and flavor of the beer.
• The variation in these metabolites between yeast strains is what permits yeast to impact beer flavor so distinctively.
• Alcoholic fermentation begins with yeasts breaking down carbohydrates to generate pyruvate molecules, a process is known as glycolysis.
• A glucose molecule is glycolyzed to yield two molecules of pyruvic acid.
• The two pyruvic acid molecules are subsequently converted to two ethanol and two $CO_{2}$ molecules.

#SPJ2