Description
Control of temperature, hydration, and fermentation governs gluten development, yeast activity, and acid production in yeast‑based, sourdough, and flatbread doughs.
Technical
Yeast (Saccharomyces cerevisiae) metabolizes sugars at 30–35 °C, generating CO₂ and ethanol that leaven the dough within 1–2 h. Sourdough starters ferment at 20–24 °C, producing lactic and acetic acids that lower pH to 3.5–4.5, strengthening gluten and imparting tang. High‑hydration flatbreads (70–80 % water) require extended mixing to form an extensible gluten network before a short proof at ~25 °C.
Science
Primary Reaction
Carbohydrate fermentation by yeast and lactic‑acid bacteria yielding CO₂, ethanol, lactic acid, and acetic acid
Sensory Profile
Aroma ()
yeastytangytoastednuttybreadyearthymaltycaramelizedfermentedfloury