Fermented Cereal Products

FERMENTED CEREAL PRODUCTS

The term fermentation refers to the breakdown of carbohydrate like matter under either aerobic or anaerobic conditions. The organisms involved may be bacteria or moulds. During fermentation microorganisms produce gas and help in leavening the batter or dough. They also produce flavouring substances.

Advantages of Fermentation:

1.     Flavour and texture of the product is improved.

2.     Vitamin B and C content is increased.

3.     The product is easily digestible.

4.     Acid by-products formed during fermentation inhibits the growth of harmful microorganisms.

5.     Variety in the diet:- Traditional Indian recipes like idli, dosa, appam, dhokla and rice vadam are cereal based fermented products.

Idli :

Idli is a fermented and steamed food prepared using parboiled rice and black gram dhal in proportion of 3 : 1. The ingredients are ground separately, mixed together and allowed to ferment overnight. Fermentation is facilitated by bacteria such as Lactobacillus lactis, Streptococcus lactis and Leuconostoc mesenteroides. The mucilagenious material in black gram dhal helps in the retention of carbon- dioxide during fermentation.

Dosai :

This is prepared from a fermented batter of rice and black gram (4:1). Ingredients are ground fine and salt is added and fermented overnight.

Dhokla :

It is prepared using rice and bengalgram dhal. The ingredients are soaked, ground coarsely and fermented overnight. The batter is steamed in a pie-dish and cut into desired shapes and garnished.

Appam:

It is a rice batter fermented with yeast and coconut milk or coconut water and cooked in a special appam kadai by covering with a dome shaped lid.

Rice vadam :

This is prepared by using left over cooked rice, which is soaked in excess water and allowed to ferment overnight. The water is drained and rice is mashed. Finely cut onions, chillies and lime are added and it is made into small vadam and sun-dried.

Bread :

Flour, water, milk, salt, sugar, butter and yeast are the ingredients used in the preparation of bread. All the ingredients are mixed and allowed to rise.

Fermentation is effected by the action of yeast enzyme zymase on the glucose in the dough producing alcohol and carbon dioxide. The fermented dough is kneaded by hand (knock-back) to remove gas, redistribute yeast cells, subdivide gas cells and increase the uniformity in size.

The fermented dough is then sized, shaped and placed in pans for proofing at 38 o C - 48 o C for 45 - 60 minutes and baked for 30 minutes at 204 o C - 232 o C