Description
Injera teff sourdough fermentation is a lactic‑acid and yeast‑driven process that lowers dough pH and creates a porous, gluten‑free matrix for baking.
Technical
During fermentation, Lactobacillus plantarum and L. brevis convert teff starches into lactic acid, while Saccharomyces cerevisiae and Candida milleri produce CO₂ and ethanol, acidifying the dough. The acid environment promotes starch retrogradation at lower temperatures, enhancing porosity. The resulting matrix lacks gluten but benefits from protein solubilization and mineral bioavailability.
Science
Primary Reaction
lactic acid fermentation by LAB and alcoholic fermentation by yeasts
Sensory Profile
Aroma ()
earthyyeastysournuttybreadyfermentedmildly fruity
Origin & History
Civilization