What causes the bread dough to rise?
Yeast is used in the backing of bread. Bread dough is usually mixed (yeast, flour, sugar) and then left in a warm environment for about 45 min to “rise.” What causes the bread dough to rise? Explain in terms of the chemical reactions occurring. Also, why don’t you get drunk when you eat bread?
fermentation. Carbon dioxide is released. Fermentation is normally a 2 step process that recycles NADH to NAD for glycolysis to resume. It’s an anaerobic reaction. The final product of yeast fermentation is CO2 and ethanol.
As for why you don’t get drunk…i surmise 2 possibilities: the ethanol evaporates in the warm environment OR ethanol is metabolized by yeast cells and converted to acetyl CoA for the krebs cycle (aerobic reaction – so i don’t know if this is likely)/ Smooth ER could also uptake the alcohol like liver cells do and detoxify it.
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