How does Yeast function on Bread and Alcohol?!

Question: How does Yeast function on Bread and Alcohol!?
Yeast is utilized in both bread and alcohol production!. For either wild or uncultured yeast may be used to make the product!. But usually the yeast used to bake bread or make alcohol is cultured to a single strain!. The specific strain of yeast is isolated for specific physical characteristics imparted to the bread or beverage being produced!.


With bread the most important concern to the baker is that it rises!. So yeast have been chosen that best produce, in a short time, a lot of the gas responsible for breads leavening, carbon dioxide (CO2)!.

When an alcoholic beverage is considered the production of alcohol is the primary concern!. also with beverages such as beer and Champagne carbon dioxide is important!. But also certain flavors produced by the yeast may be important!.

Yeast, through its metabolism of sugar, produces carbon dioxide and alcohol!. Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound!.
A wiki on fermentation with any links for specific considerations!.

A wiki on the topic of yeast with many links including bread/baking and alcohol/beer/wine etc!.

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Koupit mne jeden pivo!.


Yeast is a living thing that consumes sugar and produces carbon dioxide and alcohol!. The long protein molecules in the kneaded dough prevent the carbon dioxide from escaping and cause the dough to rise!. Punching down the risen dough spreads the yeast and alcohol so there is not enough alcohol near the yeast to kill all of it!.Www@FoodAQ@Com

My understanding is that yeast acts as a chemical to accelerate the fermentation process!.!.!. that is all i know!.!.!. Www@FoodAQ@Com

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