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

Biology

2 answers:

OLga [1]3 years ago

4 0

Answer:

B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.

PLATO//EDMENTUM

Ludmilka [50]3 years ago

3 0

Answer:

The correct answer is : B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.

Explanation:

In t5he lactic fermentation, the end product is lactic acid whereas in Alcohol fermentation produces by-product carbon dioxide gas which makes it more suitable for baking.

Alcohol fermentation takes place the bread is made as gas is what puts tiny air bubbles within the dough of the bread and makes bread lighter consistency we are used to. Yeast helps in producing carbon dioxide by alcohol fermentation.

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