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Cellular Respiration vs Fermentation Recipe

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This recipe for Cellular Respiration vs Fermentation is from Gay For Bread: The Art of Loving Bread and the Science Behind It, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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You may have heard someone say “the mitochondria is the powerhouse of the cell,” which is true, but most of the people who say that do not understand why.
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I am not here to give you an incredibly in-depth explanation of cellular respiration, but it occurs in three parts: Glycolysis, The Krebs Cycle, and the electron transport chain. Each stage of this adds to the amount of ATP (energy) formed, with the electron transport chain generating the most. Both the Krebs Cycle and the electron transport chain occur in the mitochondria and require oxygen, while glycolysis occurs outside of the cell. The simple chemical equation for cellular respiration is C6H12O6 + 6O2 → ATP + 6H2O + 6CO2. At this point you might be wondering what any of this has to do with bread, and the answer involves yeast. Yeast is able to do both cellular respiration and fermentation. Fermentation is a process that takes place when the cell does not have enough O2 to perform cellular respiration, so it only performs glycolysis, and, therefor, produces different products. This process produces less gas, but provides significantly more flavor. Because of this, during the first rise bakers usually leave their bread in a covered environment, so O2 is limited, and cells will begin to ferment instead of respirate. During the second rise, however, bakers will leave the bread uncovered so that more gas can be formed within the bread through respiration.

 

 

 

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