In the rising of bread, 1 molecule of dextrose sugar yields 2 molecule(s) of ethyl alcohol plus 2 molecule(s) of carbon dioxide through the action of yeast.
The small amount of alcohol evaporates during baking.
12 hydrogen atoms are involved in this reaction.
What is the chemical reaction in the rising of bread?
The rising of bread is the due to the conversion of glucose sugar to bread to alcohol with the release of carbon dioxide.
The evolution of the gas, carbon dioxide is responsible for the rising of bread of bread.
The equation of the reaction is given below as follows:
C₆H₁₂O₆ + Yeast → 2 C₂H₅OH + 2CO₂
1 molecule of dextrose sugar yields 2 molecule(s) of ethyl alcohol plus 2 molecule(s) of carbon dioxide through the action of yeast. The small amount of alcohol evaporates during baking. 12 hydrogen atoms are involved in this reaction.
In conclusion, the rising of bread is due to action of yeast on glucose.
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