Dough kept overnight in warm weather becomes soft and spongy due to

Options

A. absorption of `CO_(2)` from atmosphere
B. imbibition
C. fermentation
D. all of these

Answer

### Step-by-Step Solution:

1. **Understanding the Question**: The question asks why dough kept overnight in warm weather becomes soft and spongy.

2. **Identifying the Process**: The key process involved in this transformation is called fermentation.

3. **Defining Fermentation**: Fermentation is a metabolic process where organic compounds are converted into different products through the action of enzymes, often involving microorganisms like yeast.

4. **Role of Yeast**: Yeast is a type of microorganism that plays a crucial role in fermentation. It consumes sugars (like glucose) present in the dough and converts them into alcohol and carbon dioxide (CO2).

5. **Chemical Reaction**: The basic reaction during fermentation can be summarized as:
\[ \text{Glucose} \rightarrow \text{Alcohol} + \text{CO}_2 \]
This reaction is facilitated by enzymes produced by the yeast.

6. **Effect of CO2 on Dough**: The carbon dioxide gas produced during fermentation gets trapped in the dough, causing it to rise and become soft and spongy. The gas bubbles create pockets in the dough, leading to its light and airy texture.

7. **Conclusion**: Therefore, the dough becomes soft and spongy due to the fermentation process, primarily driven by yeast, which produces carbon dioxide gas that causes the dough to rise.

### Final Answer:
Dough kept overnight in warm weather becomes soft and spongy due to fermentation, a process where yeast converts sugars into alcohol and carbon dioxide, causing the dough to rise.

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