BACK TO PREVIOUS PAGE
Alcohol. A derivative of a hydrocarbon (q.v.) in which one or more hydrogen atoms have been replaced by a hydroxyl group (OH). Specifically, in dough fermentation (q.v.), the alcohol known variously as grain alcohol, ethyl alcohol, or ethanol (C2H5OH), is produced by the metabolic action of yeast (q.v.) on sugar (q.v.) that is either formed from more complex carbohydrates (q.v.) by amylolytic enzymes (q.v.) or is added as a dough ingredient. Most of the alcohol in dough is lost by evaporation during baking (q.v.), with only trace amounts remaining in the bread (q.v.) in which it accentuates the aroma (q.v.) of the freshly-baked loaf.