Question
Question: What would have happened if the dough was kept in the refrigerator soon after it was prepared?...
What would have happened if the dough was kept in the refrigerator soon after it was prepared?
Solution
Fermentation happens in yeast cells and bacteria, as well as in mammalian muscles. The mechanism that breaks down glucose is anaerobic.
The breathing that occurs at the cellular level in our bodies is referred to as cellular respiration.
It can happen when there isn't enough oxygen or when there isn't enough. Glycolysis is the first step in any sort of cellular respiration, and the final product is pyruvic acid, a 3-carbon molecule.
Fermentation is one of the two basic methods that different cells deal with pyruvate.
Complete answer:
The yeast will be unable to respire if the dough is kept in the refrigerator, as yeast requires a specific temperature to respire and grow. In addition, the dough will not rise and will not emit any sour odours.
Yeast will not grow or perish at low temperatures (0−10∘C). Yeast will grow and multiply quicker at higher temperatures (100∘C−35∘C), with optimal growth at 30∘C or 37∘C. When the temperature rises, the cells get strained, causing damage to their contents, which can be restored to some extent.
Most microorganisms, such as bacteria and yeast, have a preferred temperature range for growth.
They develop slower and eventually stop growing if the temperature is too low or too high.
Note:
Types of fermentation-
Lactic acid fermentation- Yeast strains and bacteria convert starch or sugar into lactic acid in this process. During exercise, energy expenditure outpaces the supply of oxygen to muscle cells. Lactic acid is formed as a result, and the muscles become sore.
Alcohol fermentation- The end product of glycolysis, pyruvate, is degraded into alcohol and carbon dioxide. Alcoholic fermentation is used to make wine and beer.
Acetic acid fermentation- Grain and fruit starch and sugar ferment to produce vinegar and sauces. For example, apple cider vinegar.