What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation?

2 answers:

5 0

<span>Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.</span>

kotegsom [21]4 years ago

3 0

Answer:

Explanation:

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