Microbes in the Kitchen

Beer, fruit brandy, wine, dough, and bread before and after baking,
in the middle a yeast cube used for their production.
Yeast is an essential helper in the production of food. No matter, whether dough is used for making pizza, bread or cake, or whether alcohol in beer or wine is produced, yeast always catalyzes the same reaction: under exclusion of oxygen, sugar is fermented to alcohol and carbon dioxide. The formula for this process is

C6H12O6 → 2 C2H5OH + 2 CO2

During baking one utilizes the production of gas to loosen and enlarge the volume of the product. One gram of fermented sugar releases 125 ml of CO2. The alcoholic fermentation lasts over days to weeks and forms more than 500 g of alcohol per kg of sugar.

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