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when the Idli or dosa is cooked then due to fermentation the dough becomes soft and when it is baked then it becomes spongy in this way it is a chemical change because once it is spongy and fluffy it is a reversible
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yes we have seen our mother's preparing Dough for idli and dosa in this process is reproduced rapidly and produces carbon dioxide during the respiration bubbles of the gas field of an increase its volume this is the base of the use of East in baking industries for making bread pastries and cakes
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