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Ethanol. Ethyl alcohol, C2H5OH, also known simply as alcohol (q.v.) or grain alcohol, that is formed by the yeast fermentation (q.v.) of dextrose (q.v.) in doughs (q.v.), as well as in wines and beers. Alcohol formation during dough fermentation amounts to 2% to 3%, based on flour. While most of it is driven off during baking, freshly baked bread retains some 0.5% of ethanol for some time after emerging from the oven.