Where do you think the bacteria for fermentation came from in dough of dosa and idli
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What is Fermentation?
Fermentation is a baking process where yeasted dough rises, developing volume and flavor. It occurs when yeast converts sugar present in flour into carbon dioxide and ethyl alcohol.1 CO2 gas is trapped by gluten proteins the flour which causes dough to rise. Fermentation results in a light and airy crumb in bread products.
There are several kinds of fermented doughs, depending on what you are making. Bread doughs can be fermented with commercial yeast or with a sourdough culture, or simply left overnight to begin fermenting with the yeast and bacteria in the air. You can make things as different as sourdough boules and idli (a fermented batter made with rice and lentils). In both cases, wild yeast and bacteria are breaking down the carbohydrates in the grain into smaller molecules while developing flavor and changing the texture of the final product.
Function
Fermentation influences product volume, shape, crust color, and crumb cell structure.4
Bacteria's origin
Lactic acid. Homolactic fermentation(producing only lactic acid) is the simplest type of fermentation. The pyruvate from glycolysis undergoes a simple redox reaction, forming lactic acid. ... It is the type of bacteria that converts lactose into lactic acid inyogurt, giving it its sour taste
HOPE IT HELPS ☺️.
What is Fermentation?
Fermentation is a baking process where yeasted dough rises, developing volume and flavor. It occurs when yeast converts sugar present in flour into carbon dioxide and ethyl alcohol.1 CO2 gas is trapped by gluten proteins the flour which causes dough to rise. Fermentation results in a light and airy crumb in bread products.
There are several kinds of fermented doughs, depending on what you are making. Bread doughs can be fermented with commercial yeast or with a sourdough culture, or simply left overnight to begin fermenting with the yeast and bacteria in the air. You can make things as different as sourdough boules and idli (a fermented batter made with rice and lentils). In both cases, wild yeast and bacteria are breaking down the carbohydrates in the grain into smaller molecules while developing flavor and changing the texture of the final product.
Function
Fermentation influences product volume, shape, crust color, and crumb cell structure.4
Bacteria's origin
Lactic acid. Homolactic fermentation(producing only lactic acid) is the simplest type of fermentation. The pyruvate from glycolysis undergoes a simple redox reaction, forming lactic acid. ... It is the type of bacteria that converts lactose into lactic acid inyogurt, giving it its sour taste
HOPE IT HELPS ☺️.
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