Macromolecules Question
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How is fermentation related to the production of bread?
- The absence of oxygen converts the sugar in the bread dough into oxygen, which is then removed from the bread.
- The ATP produced through fermentation is used by the bakers to knead the dough into the proper shapes.
- Yeast cells undergo alcoholic fermentation, which creates carbon dioxide that makes bread rise.
- Bacterial cells in the dough convert sugars through lactic acid fermentation into oxygen, allowing the dough to increase in height.