Effect of ethanol concentration on bread flavor

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What is the effect of ethanol concentration on bread flavor?

Therefore, does changing the yeast's ethanol production affect the bacteria which produce lactic and acetic acid, whereby influencing bread flavor?






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Does ethanol give bread flavor?

According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol shouldn't contribute to bread flavor at the end.

What does ethanol do in bread?

Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam.

What affects the flavor of bread?

Flour contains many aroma precursors, which can be revealed through the natural enzymatic actions of yeast and bacteria. Therefore the flavors and aromas in bread will depend mainly on the type of flour used, and fermentation and baking techniques.

What causes the strong alcohol flavor in yeast bread?

Don't worry, we're going to explain what happens. The smell specifically comes from the fermentation of the yeast that is used in the bread. It's a natural process that occurs when the yeast sets in the bread and converts the carbohydrates into alcohol and carbon dioxide.



This is How Salt Affects Bread Dough | The Effects of Salt Explained




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Klaus Nielsen, Maria Orlova, Cats Coming, Rachel Claire