Description
Bread fermentation in Europe is a controlled biological process where yeast and lactic acid bacteria metabolize sugars to produce CO₂, ethanol, and organic acids, shaping dough structure, flavor, and shelf life.
Technical
Saccharomyces cerevisiae ferments glucose to CO₂ and ethanol, while lactic acid bacteria such as Lactobacillus sanfranciscensis and Lactobacillus plantarum produce lactic and acetic acids that lower dough pH. The combined metabolic activities strengthen gluten networks, create gas cells, and develop complex flavor compounds during bulk and proofing stages.
Science
Primary Reaction
Glucose → CO₂ + ethanol (yeast) + lactic acid + acetic acid (lactic acid bacteria)
Sensory Profile
Aroma ()
yeastysweetacidicnuttybreadytoastyearthyfruitymaltycaramelized