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Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
[11] [12] It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. [13] [14] The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. [15] Fermentation of feedstocks, including sugarcane, maize, and sugar beets, produces ethanol that is added to gasoline. [16]
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
A fermentation ratio is described as the time the dough takes from leaving the mixer to just before the peak begins to fall — when degassing occurs — relative to the remaining bulk fermentation time afterwards. [26] Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight to make-up. [27]
Fermented: Wine, cider and perry are produced by similar fermentation of natural sugar in apples and pears, respectively; and other fruit wines are produced from the fermentation of the sugars in any other kinds of fruit. Liquors: Brandy and eaux de vie (e.g. slivovitz) are produced by distillation of these fruit-fermented beverages.
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.
flat lay of coffee beans and a blue straw inside a cup shaped outline made with ice cubes; cold brew coffee concept
A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.