Which type of fermentation is often utilized in bread making?

In bread making, alcoholic fermentation is the process most commonly used. During this type of fermentation, yeast converts sugars present in the dough into alcohol and carbon dioxide. The carbon dioxide produced is crucial as it causes the dough to rise, creating the light and airy structure characteristic of bread. The alcohol produced typically evaporates during baking, leaving the flavor dynamics of the bread intact.

Alcoholic fermentation is particularly effective in bread making owing to the specific yeast strains used, such as Saccharomyces cerevisiae, which thrive in dough environments and are efficient at producing carbon dioxide. This is what distinguishes it from lactic acid fermentation, which is more commonly involved in the production of yogurt and sauerkraut, where lactobacilli convert sugars into lactic acid. Acetic acid fermentation primarily relates to the production of vinegar, and fermentation by bacteria encompasses a broader category of processes but does not specifically align with the chemical transformations necessary for bread production.

Hence, alcoholic fermentation is the defining process for achieving the desired texture and flavor in bread making.