visit any bakery or milk chilling centre near your school with the help of your teacher or parents.Learn about some techniques to culture and usage of some microorganisms and prepare a note of them
Answers
The main technique used in the bakeries is fermentation and baking.
Fermentation is done by using a micro-organism, Yeast (Saccharomyces cerevisiae), which the bakers use for rising the dough. Usually, osmotolerant yeasts are used for doughs’ with a lot of sugar. For baking bread, the yeast that can convert glucose and fructose to CO2 and alcohol is used.
Yeast prefers a slightly acidic environment with a pH of around 4.5 – 6.0 and it produces carbon-dioxide gas during the early stages of baking. The CO2 saturates the solution and then makes its way for nitrogen gas bubbles that grow in size and expand the dough.
The warmer the temperature and the more the yeast, the quicker is the expansion.
Use of potatoes, eggs, or sugar in the dough for making bread is known to accelerate the yeast growth.
Answer:
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Explanation:
The most common bakery item is bread.
Baker's yeast also known as Saccharomyces cerevisiae is used in the making of bread and other bakery products.
It helps the dough to 'rise' (leavening) which makes the bread soft and fluffy.
They are most widely used in the food industry due to their ability to ferment sugars to ethanol and carbon dioxide.
Bacteria are also an important source for the production and preservation of food.
Lactobacillus species or lactic acid bacteria help in converting milk to curd.
In milk chilling centre, chilling is necessary to:-
1) Limit the growth of bacteria
2) Minimise micro- induced changes
3) Maximize shelf life.