Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Fermentation Project: Sour Dough Bread

No description
by

Lilith Nick

on 8 October 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Fermentation Project: Sour Dough Bread

Fermentation Project: Sourdough Bread
Lilith Nick
Metabolic Pathway Summary
Fermentation begins with Glycolysis just as Cellular Respiration beings. During the formation of pyruvic acid, ATP and NADH are formed. When oxygen is not present, pyruvic acid will not enter the Mitochondiria. The anaerobic environment causes the pyruvic acid to be converted to Lactic acid or Elthel Alcohol by the adding of electrons by NADH and the removal of Carbon Dioxide. The product depends on the type of Fermentation - Lactic Acid or Alcoholic. The now NAD+ is free to aid in Glycolysis again.
Sourdough Bread carries out both types of Fermentation - Alcoholic and Lactic Acid.
Substrates Involved
In the process
The substrates of Fermentation are sugars. The only two sugars used in Fermentation are Glucose and Fructose because they are the only 6-Carbon Sugars.
Products produced in the Process
Glycolysis: ATP, Pyruvic Acid,
NADH
Lactic Acid Fermentation: NAD+,
Carbon Dioxide, Lactic Acid
Alcoholic Fermentation: NAD+,
Carbon Dioxide and Ethel Alcohol.
How Fermentation
is Accomplished
Sourdough bread undergoes both Alcoholic and Lactic Acid Fermentation. Within the bread is Yeast and Lactobacillius. The yeast perform the Alcoholic Fermentation while the Lactobacillius Bacteria performs Lactic Acid Fermentation. Fermentation within the bread is used for two reasons - to make the bread rise and to give the bread an alternate flavor.
How is the Product Prepared for Consumption
Preperation of Sourdough bread is accomplished by baking the bread. When the yeast and Lactobacillus Bacterias are heated up, they are killed and the process of Fermentation stops. The alcohol produced by the yeast is evaporated out of the bread. The alcohol and the Lactic Acid contribute to the flavor. The Lactic Acid is the reason Sourdough bread is tangy compared to other breads.
Works Cited
"Sourdough." Wikipedia. Wikimedia Foundation, 28 Sept. 2013. Web. 05 Oct. 2013. <http://en.wikipedia.org/wiki/Sourdough>.

"Anaerobic Respiration." YouTube. YouTube, 02 May 2013. Web. 05 Oct. 2013. <

"Metabolism - Fermentation." Metabolism - Fermentation. N.p., n.d. Web. 05 Oct. 2013. <http://dwb4.unl.edu/Chem/CHEM869P/CHEM869PLinks/www.bact.wisc.edu/microtextbook/metabolism/Fermentation.html>.

"Food for Today." Sourdough: Starting Something Wild. N.p., n.d. Web. 05 Oct. 2013. <http://highered.mcgraw-hill.com/sites/0078616441/student_view0/food_science_activities/sourdough__starting_something_wild.html>.

"FERMENTATION TECHNOLOGY (teknologi Penapaian): FERMENTATION METABOLIC PATHWAYS." FERMENTATION TECHNOLOGY (teknologi Penapaian): FERMENTATION METABOLIC PATHWAYS. N.p., n.d. Web. 05 Oct. 2013. <http://fermentationtechnology.blogspot.com/2010/01/fermentation-metabolic-pathways.html>.
Glycolysis Occurs Before Fermentation
Alcoholic Fermentation
Full transcript