Dough kept overnight in a warm place becomes soft and spongy due to:

Osmosis

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Absorption of

{CO}_{2}

from atmosphere

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Fermentation

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Imbibition

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Solution

The correct option is C Fermentation
Dough is made up of starch and it breaks down to glucose with the help of enzymes such as pyruvic acid decarboxylase and alcohol dehydrogenase, produced by yeast. Further, glucose undergoes alcoholic fermentation to produce ethyl alcohol and $C O_{2}$ . The production of $C O_{2}$ makes the dough soft and spongy.

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