What You Need to Know
During fermentation, heterofermentative lactic‑acid bacteria convert glucose to lactic acid, CO₂, and ethanol, while yeasts carry out alcoholic fermentation producing CO₂ and flavor compounds. The acids lower pH, strengthening gluten network and imparting tang, while CO₂ creates the airy crumb. Precise control of temperature and time balances acid production and gas generation to achieve desired texture.
The Science
Primary Reaction
Heterofermentative lactic‑acid fermentation (glucose → lactic acid + CO₂ + ethanol) and alcoholic fermentation by yeasts