FermentationThe scientific name for fermentation is zymology. Fermentation can be simply defined as the conversion of sugar molecules into ethanol* and carbon dioxide by yeast or bacteria. It is really the break down of micro-organisms* to create bubbles in the dough. Fermentation, a type of anaerobic respiration*, an energy-releasing process that takes place in the absence of free (chemically uncombined) oxygen. Fermentation results in the breakdown of carbohydrates* and other complex organic substances into simpler substances.
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Fermentation in this Recipe and Evaluation |
In this recipe fermentation is very important. The ingredients that take place in fermentation are;
yeast sugar warm water The yeast breaks down the sugar to produce ethanol* and carbon dioxide. The sugar provides yeast with food. The right temperature will allow fermentation to take place over a period of time. Without fermentation pizza would not be the way it is. Fermentation allows the following physical changes to take place. For this recipe to work it is crucial that the water used is not boiling as the boiling water will kill the yeast. Also when cooking this recipe you need to make sure that you have the right amount of flour on the bench when you are rolling out the dough so you won't dry it out. |
Other Recipes |
Many other recipes contain the process of fermentation. Some of these are;
Cheese Ketchup Soy Sauce Yoghurt In these recipes fermentation plays a large roll. |
Physical Changes
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When cooking this dish it browned and changed its taste as well as its smell. The fermentation process resulted in the air bubbles being created and the change of taste and texture of the dough.
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