|Class 8 Biology Microorganisms: Friend and Foe||Microbes role in Baking|
Microbes’ role in Baking
Yeast is used as a raising agent in baking. Most commonly used yeast is Saccharomyces cerevisiae .It is due to the action of yeast that the dough rises, if you leave it for sometime adding yeast to it during kneading.
Dough (Flour) contains carbohydrates. Yeast when added to it, converts carbohydrates into CO2. Due the formation of CO2, the dough rises. While preparing cake/ bread, the dough is baked. Once baked, the yeast dies. As a result, a soft and spongy baked product is formed.
Microbes also play a vital role in fermenting idli/dosa batter. Idli/ dosa batter contain Urad pulses. These Urad seeds contain Lactic Acid Bacteria (LAB). These bacteria lead to the formation of Lactic acid and CO2. Formation of Lactic acid gives a sour taste to the batter. Therefore, the batter should not be fermented for too long, else it might turn too sour.