Discussion
Mahesh left the wheat dough in the open. After a few days, it started to emit a foul smell. What could be the reason ?
Answer: A
The key gives growth of bacteria in the wheat dough.
Dough left in the open is moist and rich in nutrients, so microbes from the air multiply in it. A foul, putrid smell is the mark of bacterial decomposition: bacteria break down the proteins and other matter in the dough and release foul-smelling products.
Saprophytic fungi (moulds) do grow on stale food, usually seen as fuzzy coloured patches, but the option ties them to breaking down carbohydrates, which does not account for a foul smell, and the key treats bacteria as the cause. The two options about bran are not real processes: bran is not oxidised to lactic acid, and 'reduction of bran particles' does not produce a smell.
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