What happens during fermentation explain briefly.
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During fermentation, the sugar breaks down to form an alcohol and carbon dioxide is released. Due to the release of carbon dioxide gas, the dough rises . On baking, the gas releases leaves pores behind.
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DEFINITION:
"Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor".
FERMENTATION :
- Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.
- In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
- In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage.
- The science of fermentation is known as zymology.
- In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically.
EXAMPLE:
- The word equation for fermentation is: glucose → ethanol + carbon dioxide
- Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age.
- For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer.
- Fermentation also occurs within the gastrointestinal tracts of all animals, including humans.
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