Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
Correct answer: C. Alcoholic fermentation
- A. Lactic fermentation
- B. Acetic fermentation
- C. Alcoholic fermentation
- D. All the above
Explanation
Alcoholic fermentation by yeast produces carbon dioxide for leavening bread and ethanol for alcoholic beverages. Lactic and acetic fermentations produce acids rather than these two main products.
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