Which by-product of fermentation has been utilized in the production of bread?

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

credit to kalahira

the sugar-phosphate backbone forms the structural framework of nucleic acids, including dna and rna. this backbone is composed of alternating sugar and phosphate groups, and defines directionality of the molecule.