DENDROLOGY

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: -During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO 2 . At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced. Variation in these metabolites across different yeast strains is what allows yeast to so uniquely influence beer flavor [9].

Detailed explanation-3: -Generally speaking, more fermentation means tastier bread. In the most technical, terms fermentation is an anaerobic reaction (meaning it happens in the absence of oxygen) that the yeast performs after respiration, which is aerobic and requires oxygen.