Re: Azam Malt: 0% Alcohol?
Posted: 28 Oct 2011, 13:09
I'm wondering now if that i why i am addicted to bread?!
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qamar wrote:the similar words simply mean that yeast can be used to make alcohol and not that yeast is alcohol or always makes alcohol.
in fact only one species of yeasts among the over 1500 known species is known to produce ethanol.
Muhammad Mahdi wrote:at what stage is ethanol produced? Is this before the production of carbon dioxide or much much after?
a. Both Carbon dioxide and ethanol are produced simultaneously as a result of the respiration.
The fermentation process does not require oxygen. if oxygen is present, some species of yeast (Kluyveromyces lactis, Kluyveromyces lipolytica) oxidize pyruvate completely to carbon dioxide and water. this process is called respiration. thus these yeasts produce ethanol only in an anaerobic environment.
Muhammad Mahdi wrote:during the bread-baking process, is the process of fermentation allowed to continue to such a time that ethanol is produced? or is it stopped much earlier?
b. the purpose of adding yeast is to raise the bread thru evolution of Carbon dioxide which happens simultaneously with ethanol. See a. above
Muhammad Mahdi wrote:considering #3 if there was any ethanol in the dough would it survive the baking process with the temperatures used in #4?
c. The uncooked dough may contain larger then even 5% of alcohol by volume. The bp of ethanol being around 78 c, most is evaporated at baking temperatures. Note the keyword 'most'. Hence due to evaporation, the alcohol content of the baked bread comes to around 0-0.5%. The alcohol is not completely eliminated!
Fatimah Zahra Karim wrote:As regards the boiling point and evaporation, watch a pot of water boil and then come talk about it. All the water in the point won't evaporate away the instant it starts boiling. In addition, if you use a pressure cooker, not even that much will evaporate because of the closed environment, similar to the closed oven in which the bread is baked.
Muhammad Mahdi wrote:Ethanol is a product of respiration in the absence of oxygen. Thus initially, the yeast respires aerobically as there is oxygen present. The oxygen however runs out which then leads to anaerobic respiration and alcohol. Even if the dough is left open, not all the yeast has equal access to the oxygen as some will always be covered at the bottom or be enclosed within the dough.
interesting topic. i was told by a reliable friend that the azam is a tool of the freemasons and this is one of the campaigns of the kuffar to trap the muslims into drinking liquor which is haram,