Stoichiometry. Chemistry

Question

CCC Structure and Function

Yeast breads rise because yeast breaks down sucrose (C12H22011), or table sugar, during the process of cellular respiration and releases carbon dioxide. Steviol (C20H3003) is a zero- calorie sweetener. The chemical formulas are similar, with each being made up of carbon, hydrogen, and oxygen. Why can't you replace table sugar with an equal amount of steviol sweetener when baking bread?

SEP Construct an Explanation

You baked whole wheat muffins using a recipe, but they were too sweet. For the second batch, you cut the amount of sugar in half. The second batch was dry, dense, and crumbly. Construct an explanation for why this happened.

Answer 1

Hi Alejandra T.,

So what is your current thinking on these two (linked) scenarios? If you haven't thought about the problem at all, no tutor should attempt to help you, in my opinion.

Here's a hint, though: what does the release of carbon dioxide possibly do during the bread production process (note that I did NOT say, the baking process)? And, what constituent(s) do you know that wheat possesses, that individuals sometimes say they must avoid in their diets? (Yeast is not one of them!)

-- Cheers, --Mr. d.