3 years ago

The importance of ethanol and carbon dioxide produced by yeast during fermentation of sugar.

1 answer:

3 0

Answer:

Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanol remains after baking.

Explanation:

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