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Alcoholic fermenting organisms in making of bread

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

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Fermentation has the function of forming cakes and breads develop. This is accomplished by release of carbon dioxide in alcoholic fermentation as the gas passes via the dough and makes it grow up. In lactic fermentation there is no release of carbon-dioxide and the desired outcome would not be received.

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