Fermentation in biscuits, how do I describe it?

Question

In biology we are studying fermentation. We had to make bread with yeast (because it contains alcoholic fermentation) I made biscuits. We have to write a paper on how fermentation is involved in the bread making process. HELP!?!? THANKS!

Answer 1

Yeast uses the sugar in the dough as food. Because the yeast is enclosed in the elastic dough and can't get oxygen, the yeast cells use fermentation instead of aerobic respiration. During fermentation, the yeast produces carbon dioxide and alcohol as by-products. Carbon dioxide forms the bubbles which make the little holes in the dough - making the bread rise. The alcohol is not a problem because the alcohol evaporates when the bread bakes. The yeast has to have food, the proper temperature, and moisture in order to do this process.