Sita is a owner of confectionary. She got an order from one of her customers to prepare 150 loaves of bread for a birthday party. On her making process of bread, though there is a time constrain, she prepared the dough and kept it aside undisturbed for few hours. Later she made the required number of breads and delivered to customer on time. A day after the party, customer appreciated Sita for the soft and good quality of bread that she supplied to party.
(a) Why Sita kept aside the dough undisturbed?
(b) Name the living organism involved in the process.
(c) What are the products of the process?
(d) How this process enhances the quality of food?

Explanation

(a) Sita kept the dough undisturbed for the fermentation process to occur.
(b) Yeast, Saccharomyces erevisiae (fungus).
(c) Ethyl alcohol, carbon-dioxide are the products of fermentation of glucose in dough.
(d) During fermentation, glucose is broken down into ethanol and `CO_2` which is responsible for leavening of dough. When leavened dough is baked, both the ethanol and `CO_2` gets evaporated making the bread porous and soft.