Ethanol is highly volatile. Since it evaporates quickly in air at room temperature, the heat of the oven causes it to evaporate much more quickly from the bread. There are only trace amounts of ethanol in the bread from yeast action, anyway; what little there is vanishes very quickly.
cahstick June 21, 2009
2:18 am
by volatile the gentleman means that the molecules have weaker bonds than does water for instance. That is why the bread will often times be very moist but you will be unable to drink the ethanol that is a product of the yeast. aka–>you cant get drunk off bread. The boiling point at which the ethanol will leave the bread is around 170 oF. Water is at 212. However, if you are trying to become intoxicated try pouring excess vodka into the bread after it has cooked
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Ethanol is highly volatile. Since it evaporates quickly in air at room temperature, the heat of the oven causes it to evaporate much more quickly from the bread. There are only trace amounts of ethanol in the bread from yeast action, anyway; what little there is vanishes very quickly.
by volatile the gentleman means that the molecules have weaker bonds than does water for instance. That is why the bread will often times be very moist but you will be unable to drink the ethanol that is a product of the yeast. aka–>you cant get drunk off bread. The boiling point at which the ethanol will leave the bread is around 170 oF. Water is at 212. However, if you are trying to become intoxicated try pouring excess vodka into the bread after it has cooked