How much CO2 is generated by the yeast making a standard 800g loaf of bread rise?

Question

And how many loaves of bread are made each day worldwide?

Hence how many tons of CO2 are generated each day from bread rising?

Can switching to unleavened bread significantly contribute to reducing the production of CO2?

Actual figures of CO2, and number of loaves worldwide per day, are what I'm really after.

Answer 1

from the fact that  bread mix has 10g of sugar added and 50% of that is turned to alcohol you're looking at 1 to 3 grammes.

the baking of the bread will gnerate 100 times more (electric or gas for cooking it).

so the relative increase in CO2 between unleven and risen is insignificant even as unleven bread tends to be baked dryer (more baking so more CO2 would be emitted in making the same weight of unleven bread as in risen bread).

this change would result in a small NET increase in CO2 emissions due to the need to bake unleven bread to a dryer texture.