What happens to alcohol in bread when it is baked?

When alcohol is added to bread dough, it doesn't simply evaporate during baking. Here's what happens:

* Yeast Activity: The primary purpose of adding alcohol to bread is to provide food for the yeast. Alcohol is a type of sugar, and yeast consumes it to produce carbon dioxide and ethanol.

* Evaporation & Oxidation: Some alcohol will evaporate during baking, but a significant portion will be oxidized by the yeast.

* Flavor Development: The process of oxidation produces aldehydes and esters, which contribute to the complex flavor profile of the bread. These compounds can impart fruity, floral, or nutty notes, depending on the type of alcohol used.

* Remaining Ethanol: A small amount of ethanol might remain in the final bread. However, it's important to note that the baking process significantly reduces the alcohol content. The amount remaining is negligible and unlikely to cause intoxication.

Common Examples:

* Beer Bread: Uses beer as a liquid ingredient, providing both flavor and yeast food.

* Rye Bread: Often incorporates vodka to boost flavor and increase the rise of the dough.

Key Takeaways:

* Alcohol added to bread serves as yeast food and contributes to flavor.

* Most of the alcohol evaporates or is oxidized during baking.

* The remaining ethanol is minimal and unlikely to cause intoxication.

It's worth noting that the amount of alcohol added and the baking process can influence the final alcohol content. If you have concerns about alcohol in bread, you can always choose alcohol-free recipes or inquire with the bakery about their practices.