AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.2.1.3, 3.3.2.5, 3.4.1.2, 3.4.1.3, 3.6.2.1 · Paper 1
The process in which yeast uses sugars and produces carbon dioxide and alcohol.
Revise: Dough MakingFermentation also contributes to bread flavour.
- Revise: Biological Raising Agents
The process through which yeast produces carbon dioxide and alcohol in bread dough.
- Revise: Carbohydrates
The process in which yeast breaks down sugar without oxygen, producing carbon dioxide and alcohol. In bread dough, the carbon dioxide helps the dough rise.
4 more notes
- Revise: Raising Agents Properties
The breakdown of sugar by yeast without oxygen, producing carbon dioxide and alcohol.
- Revise: Signs of Food Spoilage
- Revise: Microorganisms in Food Production
The breakdown of sugars by microorganisms. In food production, yeast fermentation releases carbon dioxide, while selected bacteria produce lactic acid.
- Revise: Food Production Stages
The use of microorganisms to change food substances, for example bacteria converting milk sugar into lactic acid.