AP BIOLOGY

Detailed explanation-1: -Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation. During bread making, the dough is left in a warm place. The warmth causes fermentation to take place.

Detailed explanation-2: -Bread isn’t alcoholic, but the same process that gives wine its delightful alcoholic kick is what gives bread its airy texture and signature rise. The process is almost identical to alcoholic fermentation: Yeast eats sugar and releases carbon dioxide.

Detailed explanation-3: -When baking bread, yeast ferment glucose, producing carbon dioxide and ethanol. The bread dough rises as bubbles of carbon dioxide gas are produced in the dough and become trapped in the dough. This gives bread the spongy, airy texture that we enjoy.

Detailed explanation-4: -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.