AP BIOLOGY

Detailed explanation-1: -Upon a biochemical point of view, fermentation is carried out by yeasts (and some bacteria) when pyruvate generated from glucose metabolism is broken into ethanol and carbon dioxide (Figure 1). Central metabolism of fermentation in yeasts.

Detailed explanation-2: -Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs.

Detailed explanation-3: -Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanol remains after baking.

Detailed explanation-4: -The products of alcohol fermentation include alcohol, carbon dioxide, and water. Heat is also released in this process. The energy released is used to generate ATP.

Detailed explanation-5: -Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation. The carbon dioxide gas made during fermentation is what makes a slice of bread so soft and spongy.