FERMENTATION


fermentation: The art of


Combining technology and tradition


Authors: Dr. Timo Stressler, Director R&D Flour and Baking at Mühlenchemie GmbH & Co. KG and DeutscheBack GmbH & Co. KG, and Roman Gradert, Head of Baking Applications at DeutscheBack GmbH & Co. KG.


F


ermentation is a central process in breadmaking, having      quality of baked goods. It not only determines the volume  but also shapes its aroma,


digestibility, and shelf life. In modern bakeries, controlling fermentation precisely requires in-depth knowledge of microbiological processes and the use of innovative technologies. While traditional artisanal bakeries often favour long dough processes and natural fermentation, industrial production focuses on


22 Kennedy’s Bakery Production April/May 2025


 Once a baker prepares the dough, a complex ecosystem comes to life in which yeast and lactic acid bacteria start their work. Baker’s yeast is responsible for alcoholic fermentation. Its enzymes convert starches and sugars from  This gas is trapped by the dough’s elastic gluten network, causing the dough to rise. But the magic of fermentation goes beyond just leavening.  compounds – such as esters, aldehydes, and ketones – are also produced, collectively giving freshly baked bread its distinctive aroma.


Sourdough adds a second dimension to fermentation


– lactic acid fermentation.


Bacterial strains like Lactobacillus sanfranciscensis or Lactobacillus brevis produce organic acids that impart a characteristic sour  life. The interplay between homofermentative             taste. The ratio of lactic to acetic acid – known as the “fermentation quotient” – ultimately determines whether a sourdough bread tastes mild and balanced or robust and tangy.


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