Question

Explain the fermentation process and provide examples of food products that exist as a result of fermentation. What does fermentation have to do with baking? Explain the correlation between the two.

Answer 1

You get alcohol, glycerol, and carbon dioxide from yeast fermentation of various sugars. Fermentation is a anaerobic process in which microorganisms like yeast and Bactria break down food components like sugar and glucose into other products like organic acids, gases or alcohol. This gives fermented foods their unique and desirable taste, texture and appearance. Hope this helped you:)

Answer 2

Fermentation is any metabolic process in which microorganisms’ activity creates a desirable change in food and beverages, whether it’s increasing flavor, preserving foodstuffs, providing health benefits, or more.The word “ferment” comes from the Latin verb “fervere,” which means “to boil.” Ironically, fermentation is possible without heat.

chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.

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