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

Alcohol boils at 78C, far before water. Baked goods that have alcohol added get the alcohol boiled out of them while they’re baking, so you don’t end up with alcohol in the finished food. The same thing happens when people cook with wine or beer, you get the flavor but not the alcohol because the alcohol has long boiled away by the time you eat it.

Think of how baked goods are dry compared to the dough you put in, containing water. Alcohol leaves the food even faster than water.