if yeast turns sugar into alcohol during the fermentation process, why isn’t there alcohol in baked goods?

Question

if yeast turns sugar into alcohol during the fermentation process, why isn’t there alcohol in baked goods?

In: 3

Answer 1

There is. A loaf of white bread has like 0.5% alcohol by volume. Alcohol boils at 170 degrees F, a loaf of bread gets baked at 350 degrees. The alcohol is cooked away.