Description
Sahelian millet dough‑ball steaming (tô) is a thermal process that uses spontaneous lactic‑acid fermentation and precise steaming to produce firm yet tender millet balls.
Technical
During the 30‑minute rest at ambient 25 °C, lactic acid bacteria ferment sugars, lowering the dough pH to 4.5–5.0 and producing lactic and acetic acids. When steamed at ~100 °C, starch granules gelatinize between 60–70 °C and proteins denature around 70–80 °C, yielding a cohesive yet tender matrix enriched with volatile acetate and lactate that impart a characteristic sour aroma.
Science
Primary Reaction
Spontaneous lactic acid fermentation of millet starch and proteins, followed by thermal gelatinization and protein denaturation during steaming
Sensory Profile
Aroma ()
sourfermentedmilletearthylightly sweetaceticlactictoasted grainyeastynutty