Question

What helps in the rise of bread or dosa dough ?
(1) Heat
(2) Grinding
(3) Growth of yeast cells
(4) Law pressure​

Answer 1

Growth of yeast cells helps in the rise of bread or dosa dough.

Explanation:

• Growth of yeast cells:
• Fermentation is the yeast that is most usually utilized.
• If you leave the bread to rise for a while after adding yeast during kneading, it is due to the activity of yeast.
• Carbohydrates are found in dough (flour). Bread rises as yeast consumes sugar and exhales carbon dioxide, which is trapped by the gluten in the bread.
• The more sugar your yeast consumes, the more gas is produced, and the bread rises higher.
• Heat:
• The microorganisms found that a temperature of 25°-30° C is optimal for speeding the fermentation process.
• Lactobacillales, or lactic acid bacteria, are mainly responsible for the fermentation of dosa batter.
• Grinding:
• The process of breaking up particles is known as grinding. Grinding is the process of converting a sometimes include into granules.
• Crushing is generally followed by crushing in biochemical operations to generate a fine powder.
• The process of breaking up particles is known as grinding.

Answer 2

(3) Growth of yeast cells cause rise in bread or dosa dough.

Explanation:

• Yeast is a living thing which eats sugar to survive.

Fermentation is the process where yeast feasts on sugar in bread dough and then release carbon dioxide.

• Breads rises because yeast eats sugar and releases carbon dioxide.

• This carbon dioxide is trapped by gluten in bread.

• The more sugar yeast eats, the more gas gets formed and higher the bread rises.

• Most recipes call for the dough to rise t least twice, this gives yeast extra time to eat sugar and produce gas bubbles.