The production of bread and beer both use the process of fermentation. Why do you not get drunk from eating bread like you would from drinking beer?

Alcohol is Evaporated

Explanation:

Yeasts are used to convert glucose without the presence of any oxygen (fermentation).The product formed is Ethanol and carbon dioxide. During fermentation, the release of this product, is the reason why do we want that to happen? For Beer production, we want alcohol (=ethanol) to be formed.

For the production of Bread, it’s all because of the evolution of carbon dioxide, carbon dioxide is a gas leavens (modify or transform) the pieces of bread.

But during baking, most of the percentage of alcohol present in the dough used for bread making evaporates. It happens due to the presence of a large amount of water in the dough.  And it has been known for a long time that the bread contains residual alcohol of only 1.9% of the total constituents.The reason that we do not feel drunk after eating bread is that a large amount of alcohol is evaporated.

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