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A baker uses yeast to make bread dough then lets it sit for one hour. During that time the dough doubles in size. What process is responsible for this effect?.

Respuesta :

paigeby

Answer:

alcoholic fermentation/ anaerobic respiration

Explanation:

Alcoholic fermentation is a biochemical process in which sugars such as glucose, fructose, and sucrose are converted into small amounts of ATP, producing ethanol and carbon dioxide during the process. ... In this form of anaerobic respiration, pyruvate is broken down into ethyl alcohol (C2H6O) and carbon dioxide

okpalawalter8

if a baker uses yeast to make bread dough then lets it sit for one hour alcoholic fermentation causes the rise of the dough.

What is alcoholic fermentation?

Alcoholic fermentation is simply defined as the conversion of fructose and glucose in grape juice to ethanol, CO2, and heat by yeast.d heat by yeast.

In conclusion, The Phenomenon of alcoholic fermentation causes the rise of the dough

Read more about Chemical reaction

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