Скачать или смотреть Bread Fermented food products

Bread is one of the oldest and most widely consumed fermented foods, created through the action of beneficial microorganisms that transform simple ingredients into a flavorful, soft, and nutritious product. In this video, we explore the science behind bread fermentation, focusing on how yeast (Saccharomyces cerevisiae) and lactic acid bacteria convert sugars into carbon dioxide and organic acids, leading to dough rise, aroma, and texture development. You’ll learn about the biochemical process of fermentation, factors influencing bread quality, and how traditional and modern baking techniques harness microbial activity for improved taste and shelf life. This video also highlights the health benefits, nutritional aspects, and sustainability of fermented bakery products. Ideal for students, food technologists, and fermentation enthusiasts, it offers a comprehensive insight into the microbiology and biotechnology of bread making.