Why in cake and bread manufacture are alcoholic fermenting organisms used and not lactic fermenting organisms?

2 years ago
Biology

Fermentation has the function of making cakes and breads grow. This is accomplished by liberation of carbon dioxide in alcoholic fermentation as the gas passes through the dough and makes it grow. In lactic fermentation there is no liberation of carbon dioxide and the desired result would not be obtained.

 

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Dipti KC
Apr 8, 2023
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