Description
Yeast fermentation in bread dough converts sugars into CO₂ and ethanol, expanding the gluten network and developing flavor.
Technical
Saccharomyces cerevisiae metabolizes glucose and fructose via glycolysis and alcoholic fermentation, producing CO₂ and ethanol. The CO₂ gas forms bubbles that leaven the dough, while ethanol contributes to the bread’s aroma and partially evaporates during baking. Concurrent acid production lowers pH, activating enzymes that further soften gluten and enhance flavor complexity.
Science
Primary Reaction
Fermentation of glucose and fructose by Saccharomyces cerevisiae to produce CO₂ and ethanol
Sensory Profile
Aroma ()
yeastybreadysweetwarmfaintly alcoholictoastynuttycaramelizedmaltyhoney-like