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Do you know how bubbles are formed in bread? The amazing secret of fermentation!
Bread's bubbles and light texture come from a biological process called fermentation. This process is not only an important step in bread making, but also has a significant impact on our daily lives and economy. Whether making homemade bread in a home kitchen or in large-scale commercial production, fermentation plays an integral role.
Fermentation is a process that converts sugars into energy, producing ethanol and carbon dioxide as byproducts.
During the fermentation process, yeast converts sugars in the dough into carbon dioxide and ethanol. The carbon dioxide is what causes the bread to rise. Specifically, yeast uses a series of chemical reactions to achieve this conversion. First, the decomposition and conversion of sugar by yeast is divided into several steps:
The first step is the hydrolysis of sugars, breaking down sucrose into glucose and fructose. During this process, the yeast releases an enzyme called invertase, which breaks down sucrose. The sugar in these screens will be further broken down into energy.
Each glucose molecule is ultimately converted into ethanol and carbon dioxide in a process known as alcohol fermentation.
Next, the glucose is further converted into pyruvate, which is what we often call the decomposition process of fructose. This process is called glycolysis. During this phase, energy (in the form of ATP) is produced and some byproducts are released, ultimately forming ethanol and carbon dioxide.
In the absence of oxygen, yeast converts pyruvate into ethanol in two steps. These chemical reactions are not only the work of yeast, but also involve the coordinated action of multiple enzymes. During the fermentation process, the production of ethanol and carbon dioxide is important, which is why these gases cause the dough to expand when we put the bread in the oven.
This whole process not only allows us to enjoy delicious bread, but also is an example of energy utilization and material transformation. What’s more, some studies have shown that environmental factors during the dough’s fermentation process, such as temperature and humidity, can have a profound impact on the texture and taste of the final product.
In addition to bread making, fermentation also has important applications in winemaking and other fermented foods.
In fact, fermentation has a wide range of applications, from making wine to producing a variety of foods such as vinegar and cheese. These processes are all influenced by different microorganisms. During these activities, some microorganisms can produce heat, carbon dioxide and other products in an oxygen-deficient environment, providing the energy needed for further growth of yeast.
However, the fermentation process is not without its challenges. In some cases, excess ethanol can inhibit yeast activity and reduce fermentation yield. Therefore, many wineries and bakeries are looking for ways to improve fermentation efficiency and the quality of the final product.
In addition to its applications in food manufacturing, fermentation also plays an important role in renewable energy. The process of producing ethanol fuel is to use microorganisms to convert plant materials into usable energy, which is of great significance in the context of the current transition to sustainable development.
Have you ever wondered why we see so many bubbles in bread? This is a result of the production of carbon dioxide during the fermentation process.
In general, fermentation is a mysterious and fascinating process. It is not only a means of making bread and drinks, but also an important part of ecological and economic operations. As science and technology advance, there will likely be more innovative ways to use the fermentation process to improve our diet and lifestyle. Have you ever thought about exploring greater possibilities from these tiny fermentation processes?
