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.

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It is because yeast has the capacity to reproduce with help of yeast cells which reproduce by asexual reproduction.So after sometime the dough becomes soft and becomes little bigger than before when we keep them in warm,moist environment.
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