Question

Wheat dough is left in the open, and after a few days, starts to emit a foul smell and becomes unfit for use. Give reason.

Answer 1

Fermentation:

1. The wheat dough gets exposed to air which contains various micro-organisms such as saprophytic fungi.
2. Reproduction of fungus or yeast is caused when the dough is left in the open for a few days.
3. Hence, the fungus ferments the sugar of the carbohydrates present in the dough and produces ethanol and acids causing a foul smell.
4. Due to the occurrence of these biochemical processes, the dough emits a foul smell and cannot be used further.