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Question: What could be the following reason for Maida to increase in size? A. Fermentation B. Preservatio...

What could be the following reason for Maida to increase in size?
A. Fermentation
B. Preservation
C. Fumigation
D. Option A and B

Explanation

Solution

Maida is a white flour, which is used in Indian subcontinent and is made of wheat. It is finely milled without any bran, then it is refined and bleached and resembles cake flour. The majority is used for making fast food like bread, pastries, sweets and traditional flatbreads.

Complete answer:
Maida is also known as all purpose flour because of its use in various food making.
To find out the answer, Let’s us first understand the meaning of the following.
Fermentation: it is a process of enzyme catalysed anaerobic breakdown of an energy rich compound (such as carbohydrate to carbon dioxide and alcohol or an organic acid) by the action of microorganisms like bacteria and yeasts which occur naturally and is commonly in breadmaking to bring out puffiness and release of carbon dioxide.
So, after reading this, we can understand that probably the fermentation is the process which brings an increase in the size of Maida.
Let’s look at the meaning of preservation. It is the act of conserving or preserving the substance life and keeping it safe from injury, destruction or ripening etc. it enhances the chance of survival for a longer duration. So, it is clear that preservation is not helping anywhere in increasing the size of the substance.
Now, fumigation : It is a method of pest control that fills the area with gaseous pesticides. It suffocates or poisones the pest within the area. This leads to the death of the pest. Clearly, fumigation has nothing to do with Maida.
In the fourth option, it's given A and B. we know that preservatives are not helping us here, even though fermentation does.

So, the correct answer is option A. That is fermentation helps Maida to increase in size.

Note:
In glycolysis, fermentation does not involve any electron transport system. it doesn't produce ATP beyond that during glycolysis by substrate level phosphorylation. Organisms which carry out fermentation are called fermenters.