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why is anaerobic respiration needed in bread making?
2 Answers
- 8 years agoFavorite Answer
ethanol fermentation produces carbon dioxide and alcohol. Co2 makes the dough rise and make the bread fluffy when baked.
- Cal KingLv 78 years ago
It is not needed in bread making, because not all breads are raised. The thing that makes breads rise is gas, or the carbon dioxide released by the yeast as it consumes the sugar in the dough and releases carbon dioxide as a waste product. Anaerobic respiration will produce much less carbon dioxide, as the yeast can only turn most the sugar into alcohol in the absence of sufficient amounts of oxygen. Anaerobic respiration is needed when making alcoholic beverages, but not needed when making bread.
