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

57 views
0

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

In: 3

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.

The alcohol burns off during the baking process. The heat in the oven evaporates it. The same thing happens when you cook with alcohol on the stove. It can leave the flavor (depending on what you use) but the actual alcohol evaporates.

Alcohol already evaporates quickly at room temperature. The heat of the bread making process causes it to evaporate near instantly.

There is, but the heat kills any yeast and alcohol will burn off. There are baking products that rely on ethanol producing yeasts but they’re only going to keep producing it until baking kills off any organisms. Same as when you add a sourdough starter to a dough and let it prove.

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.