FERMENTATION TECHNOLOGY


A modern approach to a timeless craft


F techniques – remain


ermentation has always been at the heart of baking, transforming simple ingredients into complex, flavorful bread with distinct textures and aromas. While traditional fermentation invaluable,


today the


baking industry is at a crossroads where science and technology can further refine the process.


Precision fermentation – already widely


used in industries like brewing, winemaking, and dairy


offers an opportunity to


revolutionise baking. By leveraging engineered microorganisms, bakers can achieve greater consistency, improve flavour complexity, and even enhance the nutritional value of products. If precision fermentation is crucial in brewing beer and making cheese, why not apply it to bread?


The fundamentals


Fermentation is a biochemical process where yeast and bacteria break down carbohydrates, releasing carbon dioxide,


ethanol, and


organic acids. This process affects everything from dough structure to taste, shelf life, and digestibility. There are several key factors influence fermentation efficiency and outcomes. These are:


Temperature control: Yeast activity


accelerates with heat but can weaken gluten if temperatures rise too high. Maintaining an optimal dough temperature (24°C–28°C) ensures steady fermentation.


pH and acidity: Managing acidity influences yeast performance and gluten interactions, directly affecting dough stability and final product characteristics.


Traditional meets modern For centuries, bakers have relied on natural fermentation methods to develop superior bread quality. However, as consumer demand for consistency and efficiency grows, the industry must explore more precise fermentation controls:


Sponge and dough method: A classic two- stage fermentation that improves dough handling and flavour while extending freshness.


Sourdough fermentation: Naturally leavened bread using wild yeast and lactic acid bacteria, resulting in a tangy flavour and improved digestibility.


Cold fermentation: This slows down the yeast metabolism, enhancing flavour development and improving crumb structure.


22 Kennedy’s Bakery Production February/March 2025 Fermentation time: Slow, extended


fermentation allows for greater enzyme activity, improving gluten strength and flavour. Bakers often use pre-ferments like sponge, poolish, or biga to enhance dough resilience and complexity.


Hydration and water quality: The mineral content and pH of water impact yeast behaviour. Adjusting water chemistry can optimise fermentation and dough consistency.


Optimising fermentation:


Richard Charpentier, French Master Baker and Founder at Baking Innovation, argues that the future of baking may well be guided by the same precision fermentation techniques that has transformed brewing, winemaking, and dairy production.


These techniques have stood the test of time, but their outcomes are still variable, dependent on environmental conditions, flour quality, and yeast behaviour. This is where precision fermentation can play a crucial role. By designing specific microorganisms, bakers can tailor fermentation processes to improve dough performance and product quality. Custom yeast strains can be engineered to optimise gas production, making dough rise more predictably while reducing unwanted byproducts. Precision fermentation also allows for the controlled production of aromatic compounds, replicating the complex flavours found in traditional long-fermentation breads but with greater efficiency. Some engineered strains can increase


the bioavailability of


nutrients or reduce anti-nutritional factors like phytic acid, which can inhibit mineral absorption in whole grain bread. Finally, certain bacterial cultures can be designed to inhibit spoilage organisms, which helps to naturally extend the freshness of bread without the use of preservatives. As the baking industry evolves, fermentation remains a powerful tool. By integrating precision fermentation, it is possible to enhance consistency, optimise production, and push the boundaries of what is possible with dough. While traditional techniques will always have their place, science offers a way to refine these methods and ensure that the future of baking is as rich and flavorful as its past. Whether through refining existing fermentation techniques or adopting new biotechnological approaches, the key lies in maintaining the balance between craftsmanship and innovation.


bakeryproduction.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36