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Fermentation

The Science of Fermentation

Fermentation is when the chemical bonds are broken down in foods by variety of microbes. Generally the chemical bonds broken down are sugars. These changes can be the conversion of a carbohydrate into an alcohol or an acid product. These changes use microbes like bacteria, yeast and some special moulds.
The fermentation process

Recipes

Pizza

Ingredients Between  2 : Pizza Dough
  • 3/4 cup warm water
  • 1 tsp (teaspoon) yeast.
  • ¼ tsp sugar
  • 2 cups plain flour
  • 7½ tsp salt
Topping:
  • 1 tsp of tomato sauce
  • Pinch of dried herbs
  • Half a cup of grated cheese
  • Quarter a cup of tomato cooking sauce
  • Tomatoes
  • Broccoli
  • Capsicum
  • Olives
  • Mushrooms
  • Onions
Method:
  1. In a small bowl, mix warm water sugar and yeast together. 
  2. Cover with a tea towel and stand in a warm area for 10 -15 mins to commence fermentation.
  3. In a large bowl combine flour and salt. Make a well in the centre.
  4.  Add frothing yeast to flour mixture & 1T of olive oil.
  5.  Mix together thoroughly and knead on clean bench.
  6.  Place dough in oiled bowl covered for 5 mins in warm place.
  7. Knead once again for 2 mins & wrap for freezing. Wait until later. 
Method (Topping):
  1.  Preheat oven to 200 degrees Celsius.
  2. Roll dough out to fit pizza tray. 
  3. Prepare topping ingredients- Ham, pineapples, capsicum and mushrooms will need to be chopped. 
  4.  Combine the tomato sauce, tomato sauce cooking sauce and herbs. The spread over the top of the pizza. 
  5. ​Arrange the toppings over the pizza.
  6.  Top the pizza with grated cheese.
  7.  Bake in a hot oven for 20 minutes. 
The Science and Chemistry:
Authentic pizza dough relies on the chemical reactions between yeast, sugar, time and temperature to bring about the reaction of fermentation. As yeast ferments it creates the carbon dioxide which will expand on heating and assist in improving the texture of the pizza crust.
Evaluation:
With the fermentation taking place within the pizza, the dough of the pizza was able to rise due to the yeast eating the sugars in the dough and then releasing carbon dioxide. This causes the dough to rise. The heat of the oven gives the pizza dough to cook and harden, which can give a brownish tan to a more darker brown/black. The crust becomes crunchy and the dough is now no longer soft. This is needed for the pizza to be enjoyable.

Ginger Beer

Ingredients:
  • 2 x 2 Litre bottle
  • Funnel
  • 1 cup white sugar
  • 1/4 tsp yeast.
  • 1 – 11/12 tbsp fresh ginger
  • Juice of 1 lemon.
Method:
  1. Grate ginger and add to bottle
  2. Add sugar to bottle via funnel along with yeast. Shake well.
  3. Juice the lemon and add to the bottle.
  4. Fill the bottle almost to the top with water. Then shake.
  5. Leave in warm spot for 48 hrs. Do not leave any longer before placing in fridge as it may explode. For this reason do not use a glass bottle. 
The Science and Chemistry:
When brewing ginger beer, fermentation is also used. The sugars contained in the beverage are eaten by the yeast. The yeast then again causes to produce carbon dioxide. This is a chemical change and the yeast releases the carbon dioxide after the ginger particles break off into smaller pieces. This causes the yeast to ferment from the sugar of the ginger and the originally added sugar.
Evaluation:
The ginger beer had given the sweet taste with the ginger and the added sugars. The beverage was created with bubbles from the yeast giving off the carbon dioxide. The ginger was used in this recipe to give the general taste rather than having a cup full of sugared water. The fermentation had been used to keep the the ginger beer to be made properly and the drink would not be fizzy.

Kimchi

Ingredients (Serves: 4-6):
  • 1/2 wombok (Chinese cabbage)
  • 1/4 cup of fine salt
  • 1 Tbsp of caster sugar
  • 2 cloves of crushed garlic
  • 2 tsp of finely grated ginger
  • 1 Tbsp of gochujang or chilli sauce
  • 1 Tbsp of rice vinegar
  • 1 Tbsp of fish sauce
  • 2 thinly sliced green shallots
Method:
  1. Cut the half of the wombok in half again, length ways.Cut out the white core and discard. Cut leaves into 4cm pieces and put in a large bowl.
  2. Sprinkle with the cut wombok with salt and sugar, tossing to combine.
  3. Set aside the wombok for 15 minutes. Then rinse it under cold water and drain well.
  4. Meanwhile, combine ginger, garlic, gochujang or chilli sauce, vinegar and fish sauce in a large bowl. 
  5. Then add the shallots and the drained wombok and mix well. 
The Science and Chemistry:
Kimchi is usually called `preserved vegetables. These long lasting vegetables have improved edibility and has higher nutritional value due to the fermentation occurrence. When this has been consumed, our intestines receive helpful bacteria.
Evaluation:
These fermented vegetables have spicy and refreshing taste with the matching vibrant red colours. Using the fermentation method, our bodies can grow better and healthier with these preservative vegetables. With this Korean side dish, we can taste the richness and feel the texture as it enters our bodies. Without the use of fermentation, the kimchi would not be able to receive full flavour.
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