AP BIOLOGY

Detailed explanation-1: -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. The bubbles also leave small holes in the bread after it bakes, making the bread light and fluffy.

Detailed explanation-2: -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.

Detailed explanation-3: -He concluded that sugars were broken down through two chemical pathways: Two-thirds of the sugars were reduced to form alcohol, and the other third were oxidized to form carbon dioxide (the source of the bubbles observed during fermentation).

Detailed explanation-4: -carbon dioxide. Alcoholic fermentation is the metabolic process by which sugar content is broken down to produce cellular energy as ATP, ethanol, and carbon dioxide, as a by-product. This carbon dioxide gas that gets generated is released, and thus causes the liquid to bubble.

Detailed explanation-5: -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.