Description
Sourdough‑leavened Bhakri uses a mixed culture of lactic acid bacteria and yeasts to raise sorghum batter.
Technical
During fermentation at 30‑35 °C, Lactobacillus spp. convert sorghum sugars to lactic and acetic acids while Saccharomyces cerevisiae and Candida milleri produce CO₂ and ethanol. The acidification lowers pH to 4.5‑5.0, weakening gluten‑free protein networks and increasing dough extensibility, while organic acids chelate phytates to improve mineral bioavailability.
Science
Primary Reaction
Mixed fermentation of sorghum carbohydrates by lactic acid bacteria and yeasts producing CO₂, lactic acid, acetic acid, and ethanol
Sensory Profile
Aroma ()
tangysournuttyearthyyeastymildly fruity
Origin & History
Civilization
Maharashtrian (Indian)