What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus pentosaceus metabolize fermentable sugars in millet flour to produce lactic acid and CO₂, lowering the dough pH from ~6.5 to 4.5–5.0. The acidification not only preserves the dough but also modifies the protein matrix, enhancing digestibility and contributing to the characteristic tangy flavor. Subsequent baking at 180–200 °C induces limited Maillard cross‑linking, giving the final product a firm yet spongy texture.
The Science
Primary Reaction
Fermentation of fermentable sugars to lactic acid and CO₂