date:May 11, 2016
luenced by gluten/starch interactions and the distribution of moisture. A soft crumb is associated with freshness.
During fermentation, sugar, in the presence of yeast, is broken down into ethanol and carbon dioxide. In the presence of homofermentative bacteria, sugar (lactose) is broken down into lactic acid. Heterofermentative bacteria break sugar down into lactic and acetic acids, carbon dioxide and water, along with many other organic acids and aromatics. During baking, changes occur from th