Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids.
Fermentation
You Are Here: cooking terms / F / Fermentation
Recipe Collections ...
Fermentation (food)
You may also try the words separately:
fermentation food
Some articles that match your query: ...
fermentation
A chemical change in foods, such as wine, cheese, and yogurt. The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.
file powder ...
Fermentation
The stage or time given yeast batter, sponge or dough before dough is divided, shaped, proofed and baked.
Fermentation:
A process by which a food goes through a chemical change precipitated by enzymes produced from yeast, bacteria, or microorganisms.
Fermentation - A biochemical change brought on by the action of yeast or bacteria on certain foods, especially carbohydrates.
Filet - A French term for a boneless cut of meat taken from the undercut of the sirloin.
Fermentation (food industry term):
A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
Fermentation: ...
Fermentation
Yeast breaks down the simple sugars and produces alcohol and carbon dioxide through the process we know as fermentation. In bread making, this is the process known as the rise. (see leaven, see rise, see yeast)
Filet mignon ...
Fermentation: The breakdown of carbohydrates into carbon dioxide gas and alcohol, usually through the action of yeast on sugar.
After fermentation, sake is naturally cloudy from bits of particulate left from the grains. Some sake, such as nigori, is allowed to remain clouded, but the majority is filtered so that it is clear like a spirit.
Term: fermentation
Meaning: Chemical reaction induced by a living agent - yeast, bacterium or mold - that splits complex organic compounds to simple ones. For example, yeast converts sugar to alcohol and carbon dioxide.
Throughout the fermentation processes, Polk regularly checks the barrels for leaks and seal problems. Barrel explosions are not uncommon in the warehouse.
Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener. Xanthan Gum is made from a tiny microorganism call Xanthomonas Carmpestris and is a natural carbohydrate.
before starting fermentation; this technique must be closely controlled.
debrecziner (Hung.) A sausage similar to a Frankfurter but spicier
and coarser in texture.
decant To transfer wine from bottle to carafe or decanter, in order to ...
Solid Parties of the grape which forms a crust on the surface of the tank of fermentation.
CHAPTALISATION (CHAPTALIZATION) ...
It has been claimed for the Dauglish process that it saves the baker risks attendant on the production of carbon dioxide by the ordinary process of fermentation, ...
Yeast: Fungus cells used to produce alcoholic fermentation, or to cause dough to rise . A leavening agent used in doughs and batters.
Butter-making on the farm consists of allowing the milk to cool in pans, letting the cream rise to the top, skimming the cream off, and letting it ripen by natural fermentation; it is then churned.
If the process of fermentation stops, either naturally or by human intervention, the wine is left with residual sugar. The resulting wine is a Recioto. If the fermentation process continues, the resulting wine is dry.
Cream of Tartar (Potassium Tartrate) - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). Once this sediment is removed, purified and then ground, it becomes a fine white powder which we call cream of tartar.
It is produced by a biotechnological process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink.
Outside of Central, Eastern and Northern Europe, bread is mostly produced from wheat flour ('white bread'); there are innumerable local varieties differing in the composition of the dough, the fermentation procedure and additional components (diary ...
For example, iodine darkens pickles and inhibits the bacterial fermentation needed to make sauerkraut. Table salt also contains small amounts of calcium silicate, an anti-caking agent, and dextrose, a stabilizer.
Note: Everclear is Grain Alcohol is a spirit derived from the fermentation of grain. It is distilled twice. At 190 proof or 95-percent pure alcohol, Everclear is 95% pure grain alcohol, odorless, tasteless, and very potent.
This is the result of fermentation: lactic acid bacteria naturally present in raw milk turn the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products.
By this definition, the classic techniques used for plant and animal breeding, fermentation and enzyme purification would be considered biotechnology. Some people use the term only to refer to newer tools of genetic science.
A sour liquid that is a byproduct of fermentation. Through fermentation the alcohol from grapes, grains, apples, and other sources is changed to acetic acid to create vinegar.
Wasabi ...
Another method of using chiles is doubanjiang (hot bean paste), a fiery paste prepared from chiles, garlic and soy beans by fermentation; it is most typical for Sichuan cookery.
Swahili Yeast: yeast made from the fermentation of ripe plantains, sugar, water, and wheat flour. Used as leavening agent for breads, buns, and fried cookies.
Teff: fine millet flour. Tembo: palm wine.
Refrigerate maple syrup to help it retain flavor and prevent slow fermentation and mold formation. When you store it right, maple syrup will keep for a year or more. If your syrup develops sugar crystals, don't fret.
Too much, and the dough is sticky and weak and will not be able to hold the gasses that are produced during the fermentation process. Too little, and the dough will be dry and dense.
Related Searches yeast fermentation yeast mixture breadmaking dairy product milk products puddings
Explore Busy Cooks
Must Reads ...
This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes.
This is the deposit remaining on the inside of a wine cask after the fermentation process. It is refined to produce a white powder. Cream of tartar promotes the coagulation of beaten egg whites and will also stop crystallization in sugar syrups.
An impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a condiment and preservative. (ref)
Water
See salt and saucepan ...
Vinegar - A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer.
Vital Gluten - See "Gluten."
Vitello - [Italian] veal.
In appearance, it is almost stereotypically 'Swiss Cheese' with it's large holes caused by a fermentation process during ripening. It is a sizeable cheese, with rounds measuring up to a metre across.
Tabasco - hot chillies with a distinctive flavour that comes from a fermentation process in which the chillies are combined with vinegar and salt ...
This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.
See the recipe
Pizza Dough ...
Xanthan gum Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier and stabilizer in foods such as dairy products, ice cream, and salad dressings.
Y ...
Yeast - a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese and some breads.
Pasteurize - To preserve food by heating it below the boiling point for the purpose of destroying certain microorganisms and arrest fermentation, usually applied to milk and fruit juices.
...
VIN SANTO - A "holy" sweet wine from Tuscany made from semi-dried grapes with a long, slow fermentation. Often served with small almond cookies called cantucci for dipping.
VINEGAR - See Aceto ...
Yeast is a tiny living plant-like microorganism that exists all around us--in soil, on plants and in the air. It has been called "the oldest plant cultivated by man".Yeast is responsible for fermentation, a process that lets people make bread, ...
To partially sterilize a liquid at a temperature (140-180°) which destroys certain pathogenic organisms and arrests fermentation (as for pasteurized milk).
Pastry Bag ...
It tells me if the olives were rushed to the mill at their peak of freshness or if they had to sit and wait too long before the pressing, causing some off-tasting fermentation to set in.
Vinegar - Sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation.
Malted barley is barley grain that has been carefully soaked in water until it sprouts and then dried. This malting process develops the necessary sugars and soluble starches needed for fermentation.
New technologies have enabled the removal of the specific gene that produces rennet and have reproduced it in bacteria. This allows the production of rennet through a fermentation process, eliminating the need for extracts from calves' stomachs.
To bring about a chemical change in foods and beverages: The change is caused by the enzymes in bacteria or yeasts. Beer, wine, yogurt, buttermilk, vinegar, cheese, and yeast breads all get their distinctive flavors from fermentation.
Feta cheese ...
Its purpose is to activate the enzymes in the grains to break out some of the sugars trapped in the starches, while softening the course grains. Little or no fermentation takes place, but its effect on the final dough is dramatic.
The first taste delivers an immediate 'zing' from the carbonation, and a natural acidity is created by the special yeast during fermentation. This enhances the refreshing and moreish character of the beer.
The ingredient left behind from wine fermentation. Used as the main ingredient in baking powder and to stabilize beaten egg whites.
Cube
To cut foods into uniform 1/2"to 1" cubes.
Cut in
To mix butter, shortening, etc.
 See also: Cooking, Produce, Water, Sugar, Flavor
|
