AP BIOLOGY

Detailed explanation-1: -During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

Detailed explanation-2: -carbon dioxide. In alcoholic fermentation, the fermenter organism used is yeast, and it converts the sugar into ethanol, carbon dioxide, and some other products as waste. During this process, the ethanol mostly evaporates, and the released carbon dioxide produces bubbles around each yeast cell.

Detailed explanation-3: -Dough development takes place during the mixing process to convert the flour proteins into a gluten matrix that has the elasticity to allow the bubbles to expand in later stages. Gases are generated by yeast action and/or chemical leavening agents to expand the bubbles and create the desired aerated bread structure.

Detailed explanation-4: -1.2 Alcoholic Fermentation. Alcoholic fermentation is a biotechnological process accomplished by yeast, some kinds of bacteria, or a few other microorganisms to convert sugars into ethyl alcohol and carbon dioxide.

Detailed explanation-5: -Ethanol is produced by alcoholic fermentation of the glucose in corn or other plants. This type of fermentation also explains why bread dough rises. Yeasts in bread dough use alcoholic fermentation and produce carbon dioxide gas. The gas forms bubbles in the dough, which cause the dough to expand.