Description
Fermentation of rice‑lentil batter at 30–35 °C for 8–12 h produces lactic acid, acetic acid, CO₂, and ethanol, lowering pH to ~4.5–5.0 and leavening the batter.
Technical
The process begins with enzymatic hydrolysis of rice starch and lentil proteins into simple sugars. Heterofermentative lactic acid bacteria and yeasts then convert these sugars into lactic acid, acetic acid, CO₂, and ethanol, creating the characteristic sour aroma and crisp texture.
Science
Primary Reaction
Carbohydrate hydrolysis of rice starch and lentil proteins followed by heterofermentative lactic acid fermentation producing lactic acid, acetic acid, CO₂, and ethanol
Sensory Profile
Aroma ()
souryeastysweetwarmfruityearthyfermentedmildly alcoholicnuttytoasted