In the following industry, when the dough is prepared, various ingredients are mixed together with the flour. At one instance, the dough was fermented, but failed to rise sufficiently during the baking process. Choose the correct cause(s) from following possibilities.
i. The salt was mixed before the fermentation process was completed.
ii. The sugar was added in excess.
iii. Yeast granules were not activated prior to mixing with the flour.

Options

A. i, ii
B. iii only
C. i, ii, iii
D. i, ii

Explanation

To solve the problem of why the dough failed to rise sufficiently during the baking process, we need to analyze each of the given possibilities.

1. **Understanding the Role of Ingredients:**
- The dough is prepared using fermentation, which involves the action of yeast (specifically Saccharomyces cerevisiae, commonly known as baker's yeast).
- The fermentation process produces carbon dioxide and ethanol, which are essential for making the dough rise.

2. **Analyzing Each Option:**
- **Option i: The salt was mixed before the fermentation process was completed.**
- Salt can inhibit the activity of yeast if added too early. It can slow down fermentation, preventing the dough from rising properly. Therefore, this option is a valid cause for the dough not rising sufficiently.

- **Option ii: The sugar was added in excess.**
- While sugar is necessary for fermentation, adding it in excess can lead to osmotic pressure that may inhibit yeast activity. However, it is less likely to be the primary cause compared to the effect of salt. Excess sugar can still allow some fermentation to occur, but it might not be optimal. Thus, this option may contribute to the problem but is not as definitive.

- **Option iii: Yeast granules were not activated prior to mixing with the flour.**
- If the yeast is not activated (for example, if it is dead or not properly hydrated), it will not ferment the dough at all. This would definitely lead to the dough failing to rise. Therefore, this option is also a valid cause.

3. **Conclusion:**
- Based on the analysis, the correct causes for the dough not rising sufficiently during the baking process are:
- i. The salt was mixed before the fermentation process was completed.
- iii. Yeast granules were not activated prior to mixing with the flour.
- Option ii (excess sugar) may have some impact but is not as critical as the other two.

**Final Answer:**
The correct causes are:
- i. The salt was mixed before the fermentation process was completed.
- iii. Yeast granules were not activated prior to mixing with the flour.

---