Visit any bakery or milk chilling near your school with the help of your teacher on microorganisms and prepare for the note on 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.