FOOD 2010 Chapter Notes - Chapter 13: Glycerol, Sodium Bicarbonate, Baking Powder
2 Mar 2018
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Control: fermentation controlled by, ph, salt content, temperature, acid (low ph) is a inhibitory effect, many microorganisms that cause spoilage cannot tolerate [salt] above 2. 5, temperature (depending) different micro-organisms will dominate, can affect final [acid] Uses of fermentation: produce: dairy products, processed meats, wine, beer. Bread making: leavened with yeast, yeast leavening function is done by fermenting cho to produce carbon dioxide and ethanol, others leaved by chemicals such as baking soda or baking powder. Pickling: covering fruit with a sweetened vinegar or solution, some vegetable pickles are produced by fermentation, placed in covered crock and ferments in a brine solution. Processed meats: some have microbial cultures added to achieve fermentation, to enhance preservation and create. Vinegar: acidic liquid made by fermentation of alcohol. Mashing: infuse malt and crushed cereal grains with water at a high temperature to convert cereal starches to sugars, 2. Fermentation: addition of yeast to wort -> produce alcohol and carbon dioxide, 4.
