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)
“Hast thou named all the birds without a gun?
Loved the wood rose, and left it on its stalk?
At rich men’s tables eaten bread and pulse?
Unarmed, faced danger with a heart of trust?”
—Ralph Waldo Emerson (1803–1882)