Question

How does fermentation that causes dough to rise differ from fermentation in muscles?

Answer 1

Step-by-step explanation:

The alcoholic frementation is responsible for rising up of the dough due to the release of carbon dioxide as the byproduct of the reaction.

The lactic acid fermentation occurs during intensive workouts. The glucose in the muscle is broken down into lactic acid as a byproduct in the absence of oxygen. This results in cramps and muscle rigidity.

Answer 2

Fermentation that causes dough to rise is alcoholic acid, and this is when the alcohol is rising and leaving the dough. In a human, we don't have alcohol, or else we would be drunk after we work out. Instead, we have Lactic Acid fermentation, and this is when you use up too much oxygen, so fermentation make us really tired or else, we wouldn't be able to keep working out.