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Sourdough Bread Fermentation

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by

Carly Burkhardt

on 8 October 2013

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Transcript of Sourdough Bread Fermentation

Sourdough Bread Fermentation
Sourdough Bread Fermentation
Process
Sourdough bread is made by a process of fermentation using naturally occurring lactobacilli and yeast. Lactic acid fermentation and alcoholic fermentation occur in sourdough bread. The pyruvate, produced for glycolysis, are the substrates for lactic acid and alcoholic fermentation. The preparation of sourdough bread begins with a starter made of flour and water. Flour naturally contains yeast and bacterial spores. This mixture develops a symbiotic culture. The yeast provides the lactobacilli with alcohol for nourishment, while the bacteria provide the yeast with a slightly acidic pH which they thrive in. The bacteria ferment sugars that the yeast can't metabolize, but the bacteria's by-products can be metabolized by the yeast, which produces carbon dioxide gas which leavens the bread. It also produces alcohol, which the bacteria feed off of. Sourdough bread has a sour taste because of the lactic acid produced by the lactobacilli.
Substrates and Products
Substrates: 2 pyruvate
Products: carbon dioxide for bread leavening, lactic acid which gives the bread its sour taste, and ethanol which the bacteria use as food.
Metabolic Process of Lactic Acid Fermentation
Metabolic Process of Alcoholic Fermentation
Preparing for consumption
Allow fermentation to occur, which may take three to four days. Then shape the dough into loaves, and bake them.
What is fermentation?
Fermentation is a catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and produces a characteristic end product such as ethanol or lactic acid.
Sourdough Bread Starter
Works Cited
"Sourdough." N.p., n.d. Web. 5 Oct. 2013. <http://www.angelfire.com/ab/bethsbread/WhatisSourdough.html>.

Wink, Debra. "Lactic Acid Fermentation in Sourdough." The Fresh Loaf. N.p., n.d. Web. 06 Oct. 2013. <http://www.thefreshloaf.com/node/10375/lactic-acid-fermentation-sourdough>.
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