Description
Fermentation of flat‑breads like injera, naan, and roti relies on lactic‑acid bacteria and yeasts to leaven dough and develop characteristic sour flavors.
Technical
During fermentation, heterofermentative lactic‑acid bacteria convert glucose to lactic acid, CO₂, and ethanol, while yeasts carry out alcoholic fermentation producing CO₂ and flavor compounds. The acids lower pH, strengthening gluten network and imparting tang, while CO₂ creates the airy crumb. Precise control of temperature and time balances acid production and gas generation to achieve desired texture.
Science
Primary Reaction
Heterofermentative lactic‑acid fermentation (glucose → lactic acid + CO₂ + ethanol) and alcoholic fermentation by yeasts
Sensory Profile
Aroma ()
souryeastyearthytangyfermentedwheatytoastymildly alcoholicherbalspiced