by products formed by the fermentation process of ethanol
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Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide aswaste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanolremains after baking.
Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide aswaste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanolremains after baking.
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