Yeast's role in bread making and beer/alchol brewing?!
what is yeast's role in bread making and beer/alchol brewing?
Answers: ive got science homework and ive been asked:
what is yeast's role in bread making and beer/alchol brewing?
Yeast converts sugar into alcohol and carbon dioxide-equal weights of each.In bread-making the stiffness of the dough prevents most of the carbon dioxide escaping and it forms bubbles ,which increase the dough's volume. When the volume of the dough has about doubled it is ready for baking. Most of the alcohol is lost when the bread is baked. In beer and wine making, the carbon dioxide bubbles up through the liquid and escapes into the atmosphere. The alcohol stays in the liquid,up to about 4% for beers and 12% for wines,which are fermented for a longer time.
Yeast makes the bread rise, don't know about beer though, think its something to do with the alcholol strength
Yeast transforms sugars into carbon dioxide and alcohol. Bread yeast strains are selected for carbon dioxide production. What little alcohol they produce evaporates as the bread bakes. Beer and wine yeasts produce more alcohol. They are selected for this and for the taste of the fermented malt or fruit juice (or other wine-making material). When we make beer or sparkling wine, the final step is to add additional sugar and seal the bottles so that the carbon dioxide can carbonate the liquid. Commercial breweries avoid this step by adding carbon dioxide or nitrogen under pressure. Beer and wine yeasts can create a beverage of up to 25% alcohol (Sam Adams' Utopias beer), although most beers and wines are much lower in alcohol.
Yeast in the bread makes CO2 and alcohol,, the CO2 makes the little bubble spaces and it rises,,, the alcohol is cooked out..
in beer and wine,, again alcohol and CO2,, beer is capped to maintain some carbonation,,, most wine is aged so the CO2 escapes except champagne..