FOOD TECHNOLOGY

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: -Fermentation follows glycolysis in the absence of oxygen. Alcoholic fermentation produces ethanol, carbon dioxide, and NAD+.

Detailed explanation-3: -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.