Fermenting: Difference between revisions
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[[Image:Sourdough-ferment.jpg|300px|thumb|right|Sourdough | |||
[[Image:Sourdough-ferment.jpg|300px|thumb|right|Sourdough fermentation]] | |||
'''Fermentation''' in food processing typically refers to the conversion of [[sugar]] to [[alcohol]] using [[yeast]] under anaerobic conditions. A more general definition of fermentation is the chemical conversion of [[carbohydrates]] into [[alcohols]] or acids. When fermentation stops prior to complete conversion of [[sugar]] to [[alcohol]], a stuck fermentation is said to have occurred. The science of fermentation is known as zymology. | '''Fermentation''' in food processing typically refers to the conversion of [[sugar]] to [[alcohol]] using [[yeast]] under anaerobic conditions. A more general definition of fermentation is the chemical conversion of [[carbohydrates]] into [[alcohols]] or acids. When fermentation stops prior to complete conversion of [[sugar]] to [[alcohol]], a stuck fermentation is said to have occurred. The science of fermentation is known as zymology. | ||
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Latest revision as of 14:50, 19 April 2015
Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.
Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.
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#fermenting #kimchi #yeast #alcohols #cookingmethods #yogurt #pickledcucumbers #cider #alcoholicbeverages #carbohydrates #beer