Fermentation involves a complex system of reactions brought about by microorganisms that may be present simultaneously. There are different types of fermentation resulting from the action of yeast and other microorganisms such as lactic acid bacteria. The principal type of fermentation is the action of the yeast on fermentable sugars to produce carbon dioxide (CO₂), ethanol, and some aromatic compounds.

The organoleptic characteristics of bread, namely, the texture, flavor, and aroma, depend on the conditions of the dough fermentation.

Fermentation begins when the yeast is in contact with the dough and finishes some minutes after the dough has been placed into the oven. There are two phases in the fermentation: the bulk fermentation or first fermentation or first proof and the fermentation or final proof or proving. The bulk fermentation tends to be substituted by intensive kneading or by other methods.

During fermentation, there must be a balance between gas production and gas retention and the characteristic viscoelastics of dough. The dough undergoes several changes like weight loss, changes in carbohydrates, and phytates.

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Fermentation involves a complex system of reactions brought about by microorganisms that may be present simultaneously. There are different types of fermentation resulting from the action of yeast and other microorganisms such as lactic acid bacteria. The principal type of fermentation is the action of the yeast on fermentable sugars to produce carbon dioxide (CO₂), ethanol, and some aromatic compounds.

The organoleptic characteristics of bread, namely, the texture, flavor, and aroma, depend on the conditions of the dough fermentation.

Fermentation begins when the yeast is in contact with the dough and finishes some minutes after the dough has been placed into the oven. There are two phases in the fermentation: the bulk fermentation or first fermentation or first proof and the fermentation or final proof or proving. The bulk fermentation tends to be substituted by intensive kneading or by other methods.

During fermentation, there must be a balance between gas production and gas retention and the characteristic viscoelastics of dough. The dough undergoes several changes like weight loss, changes in carbohydrates, and phytates.

Submit Paper: https://www.scitechnol.com/biochemical-bioprocess-engineering-journal.php

For futher queries: : biochemical@scholarlypub.com