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Bfermentation
Bfermentation
fermentation
Portioned
and bake Cool
shaped
slice pack
Glucose 6-phosphate
Fructose 6-phosphate
Fructose 1, 6 phosphate
PGAL
DGAP Glyceraldehyde
3-phosphate
Dihydroxyacetone
PEP
Phosphenopyruvate
Pyruvate
CO2 Oxaloacetate
Lactic acid Acetyl CoA
TCA Cycle
+2 ATP
CO2
Respiration Chain
Ethanol
+2 ATP CO2
+36 ATP
Modern Bread Technology
Straight dough process (Fig 8-9)
Homemade, one-batch-at-a-time, not much by
the baking industry
Sponge and dough process
Mostly used, using partially concentrated
portion of dough-sponge to ferment, and then
mixing with the remaining ingredients
Liquid sponge process
Continuous bread-making, liquid sponge, save
labor and time, using thin, quality not as good
Chorleywood Process
downloaded from www.dnarp.com
Microbiology of breadmaking
Conventional breadmaking
S. cerevisiae
Bacteria
Commercial baker’s yeast about 5% contaminating
lactic acid bacteria
If LAB deliberated added, can lower pH to
below 4.0 and cause distinctive sour but
appealing flavor, better preserved