What substance produces by alcoholic fermentation makes bread dough rise?
The substance produced by alcoholic fermentation that makes bread dough rise is carbon dioxide (CO2).
Here's how it works:
1. Yeast in the dough consumes sugar and produces carbon dioxide and alcohol as byproducts.
2. Carbon dioxide gets trapped in the dough's gluten structure, creating bubbles.
3. These bubbles expand as the dough warms, causing it to rise.
The alcohol produced in fermentation evaporates during baking.
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