Week10C1 Flashcards
What is the name of the yeast commonly used in breads, wine and vinegars?
Saccharomyces cerevisiae
T or F : the primary function of the kneading is to activate the yeast
false, it is to develop the gluten
How do you activate yeasts in bread making
In warm liquid
How do you distribute the yeast in the liquid in bread making
mixing
In bread making, what is the name of the step that allows the yeast to produce enzymes that break down sugars and release alcohol and CO2?
Proofing
What are the two chemicals added to wine to inhibit unwanted microbe growth
- Sulfur dioxide (SO2)
2. Potassium metabisulfite
What are the condition (anaerobic or aerobic) needed to produce alcohol
anaerobic, and in the case of wine it is during 4 weeks.
When does the fermentation of wine is complete
when bubbling from CO2 production stops.
What is beer made from
fermented barley
What is bourbon made from (grain)
corn
What is rum made from ?
sugar cane and molasses
What is brandy made from ?
distilled wine or fermented fruit juice
What are liqueurs and cordials?
a brandy base with sugar and flavorings.
What is the key concentration of alcohol that show if the alcohol has been distilled or only fermented?
15%
T or F : lactic acid fermentation means that the bacteria consume lactic acid
False, it means that the by-product of the fermentation is lactic acid.
What are the other by-product of lactic acid fermentation
acetic acid, formic acid and carbon dioxide
What is the use of salt in a the brine solution during bacterial fermentation?
- reduce the water acitivity
- increase osmotic pressure (pulls the water and sugar from the produce so that it is accessible to the bacteria for fermentation)
Pickles are the result of ____ fermentation
lactic acid
How does the commercial pickle are made?
- washing with Chlorine
2. putting them in a brine solution with pure culture of lactobaccillus
What is the kind of fermentation used to make olives?
lactic acid fermentation
What is the solution used to remove the bitter taste of olives?
lye solution
T or F : after the fermentation of wine, it is aged in barrels to increase the alcohol concentration
false, it is to develop the flavour profile.
What is the bacteria added to dairy products to produce lactic acid fast?
streptococci
What are the two strains of bacteria added to produced the desired flavors in cultured dairy products?
leuconostoc and lactobacilli
What stops the fermentation process in the case of cultured dairy products?
cooling.
T or F : cheese is not a fermentation process
True, it is caused by the denaturation of proteins by rennin enzyme but a fermentation period is necessary to develop the characterisiic flavor of cheese
What does sharpness of cheese refers to
the strenght of flavor and aroma
Tempeh and soy sauce are example of foods that are fermented with ____
molds
What is the mold used to make tempeh?
Rhizopus molds.
What is the bacteria used to make vinegar
acetobacter
What is the substrate of acetic acid fermentation
alcohol
What is the kind of fermentation used to make chocolate
acetic acid fermentation
What is the product of yeast when they breakdown sugars
alcohol and CO2
