Which of the following are fermented food pro | vedclass

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(D) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. Many traditional food prod

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All of these

Vedclass · Answer

(D) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. Many traditional food products are prepared from soybeans using microbial fermentation. $1$. Tempeh is a traditional Indonesian soy product made by fermenting soybeans with the fungus $Rhizopus oligosporus$. $2$. Tofu is a popular soy-based food, often prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. While sometimes considered a non-fermented product, many traditional varieties involve fermentation. $3$. Sufu is a type of Chinese fermented bean curd made from soybeans. Since all three options ($Tempeh$, $Tofu$, and $Sufu$) are well-known soy-based food products often associated with fermentation processes, the correct answer is $All of these$.

Which of the following are fermented food products derived from soybean?

Similar Questions

The dough used for making dosa and idli is fermented by ......... and it appears puffed up due to the production of ......... in it.

$A: LBA$ is used to make bread.
$R: Lactobacillus$ is used to make curd.

Which role is played by Lactobacillus in our stomach?

The bread is soft and porous when yeast cells are mixed into the wheat flour dough because:

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Choose the correct option.

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