Description
Biological conversion of grain starches into CO₂, ethanol, and organic acids that leaven and flavor bread.
Technical
During proofing, Saccharomyces cerevisiae ferments glucose to carbon dioxide and ethanol, while lactic acid bacteria such as Lactobacillus sanfranciscensis produce lactic and acetic acids that lower dough pH and contribute sour notes. Malt α‑ and β‑amylases hydrolyze starch into fermentable sugars, enhancing yeast activity and crumb softness. The generated CO₂ expands the gluten network, and ethanol evaporates during baking, leaving characteristic volatile aromas.
Science
Primary Reaction
Glucose → CO₂ + ethanol (yeast) and glucose → lactic acid (lactic acid bacteria)
Sensory Profile
Aroma ()
yeastysournuttybreadymaltyearthyfruitytoastybutteryspicy