NEET 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: -Both the wine industry and the bread industry use the process of alcoholic fermentation. In what way does their use of alcoholic fermentation differ? a) The wine industry uses alcohol to make the wine; the bread industry uses carbon dioxide to make the bread dough rise.

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.