Which by-product of fermentation has been utilized in the production of bread? Lactic Acid Ethyl alcohol Carbon dioxide Pyruvic acid

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asked Nov 18, 2017 191k views

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Antonio Rizzo · Answer 1 · 2017-11-22T18:22:43+0000

During the production of bread, yeast cells utilize the sugar and starts growing. Alcoholic fermentation takes place, during which ethanol and carbon dioxide are formed. Alcohol evaporates, and carbon dioxide provide the bread its fluffy structure.

Which by-product of fermentation has been utilized in the production of bread? Lactic Acid Ethyl alcohol Carbon dioxide Pyruvic acid

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