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Fermentation Project: Sour Dough Bread
Transcript of Fermentation Project: Sour Dough Bread
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.
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,
Lactic Acid Fermentation: NAD+,
Carbon Dioxide, Lactic Acid
Alcoholic Fermentation: NAD+,
Carbon Dioxide and Ethel Alcohol.
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.
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Glycolysis Occurs Before Fermentation