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

Options

A. absorption of carbon dioxide from atmosphere
B. fermentation
C. cohesion
D. osmosis

Answer

To answer the question regarding why dough kept overnight in warm weather becomes soft and spongy, we can break down the explanation into clear steps:

### Step-by-Step Solution:

1. **Understanding the Composition of Dough**:
- Dough is primarily made from flour, water, and yeast. Yeast is a microorganism that plays a crucial role in the fermentation process.

2. **The Role of Yeast in Fermentation**:
- Yeast ferments sugars present in the dough. This process is known as fermentation, which is a metabolic process where sugars are converted into alcohol and carbon dioxide (CO2).

3. **Conditions Favoring Fermentation**:
- Warm weather provides an ideal environment for yeast activity. The warmth accelerates the fermentation process, allowing yeast to thrive and multiply.

4. **Production of Carbon Dioxide**:
- As yeast ferments the sugars, it produces carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to rise and become soft and spongy.

5. **Final Texture of the Dough**:
- The accumulation of carbon dioxide bubbles creates a light and airy texture in the dough, making it spongy. This is why dough kept overnight in warm weather becomes soft and spongy.

6. **Conclusion**:
- Therefore, the correct answer to the question is that the dough becomes soft and spongy due to **fermentation**.

### Final Answer:
The dough kept overnight in warm weather becomes soft and spongy due to **fermentation**.

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