Fermentation

BREAD BAKING INDUSTRIES:
Yeast is one of the many substances that can do respiration. When baking bread it does aerobic respiration at first, and it produces carbon dioxide and water. When oxygen is not reachable any more, anaerobic respiration begins, it produces ethanol as a waste product and then it evaporates during the baking process. Mixing water, sugar, flour and yeast, then letting thisdough rest at a room temperature for some time and then baking it at a very high temperature in the oven make bread.

In the process of making bread yeast converts the simper sugars and flour into carbon dioxide. Immediately it starts releasing carbon dioxide and alcohol. Fermentation can be make faster by warming the temperature at which the dough is resting, no more that 140 degrees F becausethe yeast cells can be killed.
When east ferments the carbon dioxide gases are released, this is made because the small air cells, which are trapped in the breads elastic and strong strands.
You can create gluten when flour and water are mixed; two proteins gliadin and glutenin, which are in flour, are produced. When the dough is mixed the gluten becomes elastic but with a really strongstructure, alike to rubber bands.
When the dough is more processed, it allows the water and more proteins to come together.
The gluten gives elastic, but strong structure so that the carbon dioxide can be properly realized from yeast. The strong structure traps the carbon dioxide. When more and more carbon dioxide is realized, the dough stats to grow because the cells are inflating. When this happensthe gluten stands start to surround the air bubbles.
The alcohol from the yeast fermentation burns out during the baking process, because of the really high temperatures. The alcohol also softens the glutens structure.
When protein, starch and fat molecules are broken during fermentation, it breaks down large molecules into smaller ones.
At this point, most of the bread baking industriesstretch and tuck the dough underneath itself so that the top, which is tight, will trap the gasses which where produced when yeast fermented. Some types of breads require less fermentation time than others because of the type of flower used.
Fermentation is very useful in the production of bread, because like I mentioned before it is the one, which makes the most of it. In the first stage of the doughit helps the rising of the dough like I explained before when it generates carbon dioxide, then it creates alcohol that helps the flavor of the bread, which is then burned out in the oven, because of the high temperatures. Then when you punch the dough it distributes the air cells thought the whole dough, after shaping it, it will rise again, but this happens quicker because the yeast cells arenow highly activated.
The industrial process of making bread is different, first wheat is milled in a high speed steel mills at a high temperature. This breaks down the starches, which makes it easier for the enzymes to do their job, it also improves the work on flour, but it reduces the nutritional value.
This also makes flour able to absorbed more water. Nearly half of the industrial loaf iswater in most of the cases. The wheat flour is mixed with the water, fats, baking acids, ascorbic acids and yeast. The mixing arms rotate about 400 rpm for around five minutes, which then transfer energy to the dough.
The reactions that the dough make because of the vast amount of energy, are assisted by the ascorbic acids, releases the gluten in the wheat very fast compared to the home made way. Asmall amount of vinegar is added also as a preservative.
The part of fermentation that is essential in this process is the part in which the wheat, the water and the yeast are mixed together, with an influent temperature in the room while doing that, so they make the process faster by not letting the dough rest, but already doing it in a high temperature.
Because of the industrial, and...