Beer Yeast Bread
Aerobic and anaerobic respiration in bread and alcohol production?
In the production of bread yeast does not always breathe anaerobically? In the brewing and wine making yeast never breathe breathe aerobically or everything is anaerobic? Thank you.
In baking, yeast breathe anaerobically. It is necessary for the dough to rise. The anaerobic respiration of yeast in the dough produces CO2 that causes the champagne "or" sponge "appearance of baked goods. Although ethanol is also released by the yeast, evaporates during cooking. Most of the breath is anaerobic, which is why for beer and wine contain alcohol. If it were aerobic, there is nothing more than CO2 and H2O, not far from that type of beer …
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