How do bread makers try to make sure that anaerobic respiration happens in their dough?

Bread makers don't actively try to ensure anaerobic respiration happens in their dough. Instead, they provide the ideal conditions for yeast to thrive and produce the desired results, which include both aerobic and anaerobic respiration.

Here's how it works:

* Yeast Metabolism: Yeast are facultative anaerobes, meaning they can survive and reproduce in both oxygen-rich (aerobic) and oxygen-poor (anaerobic) environments.

* Initial Aerobic Respiration: In the early stages of dough rising, there is plenty of oxygen available. Yeast utilize this oxygen for aerobic respiration, producing carbon dioxide (CO2) and water as byproducts. This is the main contributor to the initial rise of the dough.

* Anaerobic Respiration (Fermentation): As the dough rises and becomes denser, oxygen levels decrease. Yeast switch to anaerobic respiration (fermentation), producing CO2 and ethanol as byproducts. The CO2 continues to inflate the dough, while the ethanol contributes to the flavor and aroma of the bread.

* Bread Making Environment: Bread makers provide a warm, moist environment, ideal for yeast activity. The kneading function helps to distribute yeast evenly and incorporate air, providing initial oxygen. The dough is also typically sealed within the bread maker, which restricts oxygen access, favoring anaerobic respiration.

In summary:

While bread makers don't actively manipulate conditions for anaerobic respiration, they provide the perfect environment for yeast to naturally switch to fermentation. The result is a delicious, fluffy bread with the characteristic flavors and aromas of yeast-based baking.