How anaerobic respiration benefits the baking industry?

Answer 1

anaerobic respiration is responsible for the production of CO2 during bread making. Yeast is mixed into bread dough which is a mixture of flour and H2O. Yeast undergoes anaerobic respiration and partially oxidises the starch in the flour into CO2 gas and ethanol. The CO2 gas causes dough to rise on baking the bread in an oven, the CO2 gas bubbles burst giving the porous texture in bread. The ethanol evaporates away during baking.i like boys nowaswell

Answer 2

In aerobic respiration, due to the lack of oxygen, the glucose isn't fully metabolized which causes the build up of lactic acid. In the production of cheese certain bacteria convert lactose into lactic acid, the lactic acid is important in curdling the milk and breaking down the fats and proteins to make the cheese.

Answer 3

Baking industries use yeast in their bread. When the yeast begins to ferment the sugar, producing carbon dioxide gas and alcohol, by respiring anaerobically. Bubbles of gas form in the dough, causing it to rise. Heat causes the alcohol to evaporate, leaving behind the traditional taste of bread.

Answer 4

Yeast, which is alive, reacts with the sugar you put in to bread, and undergoes respiration. This is when it makes CO2 gas. This makes the bread rise.

Then we toss the dough in the oven, and as the gas is heated, it expands, making the fluffy texture of bread.

Answer 5

Brewing:

yeast is added to warm malt (crushed germinating barley seeds in water). The yeast respires anaerobically, fermenting the sugar, maltose, in the malt and producing ethanol. Hops are usually added to the beer to give it a pleasant bitter taste.

Wine making:

Grapes are crushed to extract their juice which contains a lot of sugar. The juice are then fermented without oxygen. Natural yeast occurs on the skin of the grapes and will turn the sugar into alcohol while other chemicals in the grapes give a complex flavors to the wine.

Bread making:

In bread making, yeast are added to the flour, water and salt to make dough and allowed to stand for some time before. The carbon dioxide produced by the alcoholic fermentation of yeast inside the dough increases the volume of the dough, as it forms bubbles inside. The is called 'raising' or 'proving' the dough. When the dough is baked, the bubbles expand and 'blow up' the bread, leaving holes you see in the slice of bread.

Answer 6

Yeast cells in the bread use aerobic repiration to make the bread rise. The yeast cells use air found in the pockets of the dough for aerobic repiration. This process produces carbon dioxide which make the bread rise.

Answer 7

When making beer, complex sugars are used. They are broken down by yeast, and then, through anaerobic respiration, the yeast turns the glucose into ethanol (alcohol) and carbon dioxide.

Glucose --> Ethanol + carbon dioxide + Energy (210 kj/mole)

The yeast is respiring anaerobically to produce the alcohol and bubbles found in many alcoholic drinks including beer and champagne.

Answer 8

the significant application of anaerobic respiration in vinegar making?

Answer 9

describe and explain the commercial uses of anaerobic respiration in alcohol and bread.