role of anaerobic respiration in yeast during bread-making
Answers
Answer:
Anaerobic respiration also known as fermentation helps produce beer and wine and happens without the presence of oxygen ,while aerobic respiration requires oxygen to be the present .During bread production ,yeast starts off respiration aerobic ally creating carbon dioxide and water and helping the dough rise.
Explanation:
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Answer:
Yeasts are able to generate energy through anaerobic or aerobic pathways. When oxygen is scarce, the glucose in the dough is consumed by the yeasts to generate 2 molecules of ATP through glycolysis. Small amounts of ethanol, water, and carbon dioxide are produced as byproducts of this activity. Carbon dioxide is a major contributor to the dough rising that makes bread soft and fluffy.
Explanation:
♦ Anaerobic respiration is responsible for the CO2 during the process
In order for bread to be made it needs to have CO2 and anaerobic respiration is there for that
♦ When glucose turns into ethanol the drink will get its alcohol
♦ So for beer or wine brewers this is how they get there alcohol into the drink
♦ The way the anaerobic respiration can be apart of the making of bread is through an ingredient called yeast
♦ When the bread is being made yeast is added to the bread dough and other ingredients
♦ The yeast will go through anaerobic respiration and the CO2 will be released