AP BIOLOGY

Detailed explanation-1: -The formation of carbon dioxide – a byproduct of ethanol fermentation – causes bread to rise.

Detailed explanation-2: -Yeast in bread dough also uses alcoholic fermentation for energy and produces carbon dioxide gas as a waste product. The carbon dioxide that is released causes bubbles in the dough and explains why the dough rises.

Detailed explanation-3: -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-4: -The end products of alcoholic (ethanol) fermentation are c) carbon dioxide and ethanol. The carbon dioxide is produced from the decarboxylation reaction that occurs when pyruvate is converted to acetaldehyde. The ethanol is produced when acetaldehyde is reduced into ethanol.

Detailed explanation-5: -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.