Mostly bread is semi-sweet in taste due to

Options

A. Yeast
B. Remnants of alcohol
C. Sugar
D. Acetic acid

Answer

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks why bread has a semi-sweet taste. We need to identify the component responsible for this taste.

2. **Bread Making Process**: During the process of making bread, yeast is added to the dough. Yeast ferments the sugars present in the dough, producing carbon dioxide and alcohol as by-products.

3. **Role of Carbon Dioxide and Alcohol**: The carbon dioxide produced causes the bread to rise, creating a light and airy texture. Meanwhile, the alcohol produced during fermentation contributes to the flavor profile of the bread.

4. **Baking Process**: When the bread is baked, the heat causes the carbon dioxide to escape, and most of the alcohol evaporates. However, not all of the alcohol is expelled during baking.

5. **Remaining Alcohol**: A small amount of alcohol remains trapped within the bread after baking. This residual alcohol is what contributes to the semi-sweet taste of the bread.

6. **Conclusion**: Therefore, the reason bread is mostly semi-sweet in taste is due to the remnants of alcohol that remain after the baking process.

**Final Answer**: Mostly bread is semi-sweet in taste due to remnants of alcohol.

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