A process very similar to glycolysis called Anaerobic respiration, namely alcoholic fermentation. Alcoholic fermentation replaces one enzyme with two enzymes. This changes the pyruvic acid into ethanol and carbon dioxide.
In yeast fermentation, yeast converts the complex carbohydrates in the bread recipe’s flour into simple sugars that it feeds on. With an almost instant action it starts to release carbon dioxide and alcohol, all very important by-products in bread-making. Fermentation can be quickened by warm rising temperatures, 75 to 85 degrees F or slowed by cool ones, such as in a refrigerator. It is important to realize that yeast, although needing warmth, can be killed if it becomes too hot, above 140 degrees F.
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