Why does bread not taste of alcohol after baking?

Bread doesn't taste of alcohol after baking because the alcohol produced during fermentation is evaporated during the baking process.

Here's why:

* Yeast eats sugar: Yeast consumes sugars in the dough and produces ethanol (alcohol) and carbon dioxide as byproducts.

* Alcohol is volatile: Ethanol has a low boiling point, meaning it vaporizes at relatively low temperatures.

* Baking temperature: The high temperature of the oven (around 350-450°F) causes the alcohol to evaporate quickly.

* Carbon dioxide makes bread rise: The carbon dioxide produced during fermentation is what causes the bread to rise.

While a tiny amount of alcohol might remain in the bread, it's negligible and undetectable by taste. The flavor of bread comes from the interaction of other compounds like carbohydrates, proteins, and flavor molecules produced during the Maillard reaction (browning).

So, next time you enjoy a slice of bread, remember that the alcohol has long since vanished, leaving behind a delicious and satisfying taste!