Question 821
While preparing dough for making “cake”, the cook adds a Pinch of yeast and sugar to the dough and leaves it aside for few hours. Why does the dough smell sour after few hours ?
- AOption (a)
Due to production of Carbon dioxide
- BOption (b)
Due to production of Alcohol
- COption (c)
Due to addition of sugar to yeast
- DOption (d)
Due to production of lactic acid
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Correct answer
Due to production of Alcohol
Why this answer is correct
The correct answer is Due to production of Alcohol.
Explanation:
- Yeast are single-celled organisms that respire anaerobically.
- The release of carbon dioxide, a byproduct of anaerobic respiration, caused the dough to rise.
- Glucose is broken down in anaerobic respiration to produce energy, carbon dioxide, and alcohol.
- Because of the alcohol production, the dough had a sour smell.
- A small amount of sugar is added to the dough because yeast feeds on the sucrose in it and produces carbon dioxide, speeding up the fermentation process.
- When yeast is added to the dough, it consumes the sugars present in the dough and undergoes fermentation.
- As a result of this fermentation process, the yeast converts the sugars into carbon dioxide gas and alcohol.
- The carbon dioxide gas causes the dough to rise, resulting in a fluffy texture, while the alcohol produced during fermentation can lead to the sour smell.