Description
Souring of rice batter for appam is achieved through spontaneous fermentation by wild yeasts and lactic acid bacteria.
Technical
During fermentation, starches in the rice batter are hydrolyzed into sugars, which are then metabolized by yeasts to produce CO₂ and by lactic acid bacteria to produce lactic acid. The CO₂ creates a porous structure, while the acids lower the pH to 4.5–5.0, enhancing flavor and texture.
Science
Primary Reaction
Starch hydrolysis and fermentation to CO₂ and lactic acid
Sensory Profile
Aroma ()
yeastysweetmildly sourwarmfragrantearthyfloralbreadyfruitynutty