Question

Wheat dough if left in the open,aftera few days, start emit a foul small and becomes unfit for use, Give reasons​

Answer 1

Answer:

The wheat dough when left in the open for a few days, starts emitting foul smell due to the action of bacteria and fungi that grow on it. These organisms are called saprotrophs which obtain food from the dead and decaying organic matter.

Explanation:

It’s full of carbohydrates and it’s wet. Perfect environment for bacteria of all kinds. If you’re lucky, after a few more days, good bacteria will kill off the bad bacteria, wild yeast will establish itself and you will have a sourdough culture. This process usually takes 7–10 days.