Fermentation is a metabolic process where microorganisms, such as bacteria and yeast, break down organic substances in the absence of oxygen (anaerobic conditions). This process releases energy and produces various byproducts, often including acids, gases, or alcohol. Key Characteristics / Core Concepts Anaerobic process: Occurs without oxygen. Microbial activity: Driven by microorganisms like bacteria and … Read more
Bread making is the process of baking bread, a staple food made from flour, water, and leavening agents like yeast or sourdough starter. It involves combining ingredients, kneading the dough, allowing it to rise (proof), and then baking it in an oven. Key Characteristics / Core Concepts Flour: Provides structure and texture; different types (wheat, … Read more
Baking is the process of preparing food by applying dry heat, typically in an oven, without direct exposure to a flame. It involves combining ingredients like flour, sugar, eggs, and leavening agents (like baking powder or yeast) to create a wide variety of products. Key Characteristics / Core Concepts Use of dry heat in an … Read more
Beer brewing is the process of creating beer by fermenting a grain-based liquid using yeast. This process transforms sugars in the grains into alcohol and carbon dioxide, producing the characteristic taste and properties of beer. Key Characteristics / Core Concepts Malting: Germinating barley to activate enzymes that break down starches into fermentable sugars. Mashing: Mixing … Read more