What happens when a dough is kneaded and kept in warm, moist environment
Dear student,
As the dough is kneaded and kept in a moist environment it begins to rise after some time. This happens due to fermentation by yeast (single-celled fungus). Enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars. The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough.
Regards.
As the dough is kneaded and kept in a moist environment it begins to rise after some time. This happens due to fermentation by yeast (single-celled fungus). Enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars. The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough.
Regards.