FOOD PROCESSING AND PRESERVATION
FERMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Accumulate by the growth of Lb. Sanfranciscensis
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Accumulate by the growth of Lb. plantarum
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They accumulate during fermentation by proteolysis of flour enzymes.
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None of the above
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Detailed explanation-1: -The key enzyme that leads the way is called amylase, so high levels of amylase means that dough ferments more quickly and the yeasts are more active, and more carbon dioxide is produced, making the bread bouncier and more voluptuous.
Detailed explanation-2: -During fermentation, enzymes in the flour break the starch apart into smaller, more digestible units, making sugars available to yeasts and bacteria. The microbes digest these sugars, generating carbon dioxide, acids and alcohol as byproducts.
Detailed explanation-3: -Sourdough fermentation was observed to cause an increase in the free amino acids, which might be attributed to proteolysis caused by the flour enzymes, lactic acid bacteria (LAB), as well as the microbial enzymes in the flour.