Baking Bread
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 into something of a foam. Nearly all the ethanol evaporates from the dough when the bread is baked.
Read more about this topic: Ethanol Fermentation
Famous quotes containing the words baking and/or bread:
“There was no speculation so promising, or at the same time so praisworthy, as the United Metropolitan Improved Hot Muffin and Crumpet Baking and Punctual Delivery Company.”
—Charles Dickens (1812–1870)
“Deliberation. The act of examining one’s bread to determine which side it is buttered on.”
—Ambrose Bierce (1842–1914)