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Bread and cake manufacture-alcoholic fermenting organism

Why in bread and cake manufacture are alcoholic fermenting organisms employed and not lactic fermenting organisms?

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Fermentation has the function or role of making or producing cakes and breads grow. This is attained by liberation or release of carbon dioxide in the alcoholic fermentation as a gas passes by the dough and makes it grow. In the lactic fermentation there is no liberation or release of carbon dioxide and the wanted result would not be acquired.

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