Not everyone knows that lactic acid bacteria are excellent allies for leavening baked goods, and there are many companies that have begun using them as a substitute for yeast. Using milk enzymes in the production of baked goods has a twofold function: it makes it possible to completely replace brewer’s yeast and at the same time obtain baked goods with the typical “old-fashioned bread” flavor.
Mother yeast: what it is
According to some sources, the earliest form of yeast used since ancient times was sourdough , and the Egyptians are said to have been the first to produce it and use it to make foods such as bread.
All that is needed to create it is water and flour: the natural microbial population consisting mainly of milk enzymes and yeasts contained in the flour, water and air give rise to an extraordinary ingredient that promotes the production of highly digestible and flavorful baked goods.
On the other hand, however, the composition of sourdough is difficult to standardize, contains yeast within it, and requires continuous refreshment, all of which make it complicated to manage from both an industrial and a household perspective.
Lactic acid bacteria for leavening: the benefits
The use of lactic acid bacteria for leavening has a number of advantages, first, unlike yeast, they have no allergens and therefore do not cause food intolerance at any extra dosage. They develop a acid type fermentation, an alternative to brewer’s yeast which is alcoholic, leading to the production of gas (CO2) and the ionization of certain minerals, thereby improving their bioavailability and thus the assimilation of essential micronutrients such as magnesium, iron, zinc and calcium By our body.
In addition, some strains of lactic acid bacteria are capable of producing antimicrobial substances that are resistant to high temperatures and useful for improving product wholesomeness and increasing shelf-life.
Finally, thanks to their enzymatic and fermentative activity on the dough, lactic acid bacteria give the consumer a more digestible and healthy product suitable for all ages.
With this in mind, it is easy to see that thanks to lactic acid bacteria, it is possible to reduce or completely eliminate the use of brewer’s yeast as a leavening agent. In the latter case, the product will also be safe for people with yeast intolerance or gout and will be distinguishable by the claim “no added yeast. “
Let us not forget that the Lactic acid bacteria improve the product from a sensory point of view by donating the unmistakable flavor and aroma “of the bread of yesteryear” and improving the coloring of crust and crumb. These are all key characteristics for the consumer and can in turn be modified simply by going to different strains of bacteria.
Sacco System has selected the best lactic acid bacteria from mother yeast for us, making an ad hoc product, Fermento Padre, which is suitable for baking by completely replacing brewer’s yeast. These ferments are great for making baked goods such as pizza, bread, and confectionery products, but they can also be used for fermenting gluten-free products.
Ferment Father: what it is and how to use it
Fermento Padre powder can be used in a very simple way: by adding it during the baking process exactly as you would with an instant yeast, then letting the dough ferment for a few hours. This type of solution is also perfectly suited to the needs of people who are intolerant to yeast and can enhance many commonly used products.
In addition, not only is it possible to bake directly , but the process of product cooling will also be delayed: the presence of the organic acids improves the shelf life of the product as these act as anti-mold, increasing the shelf life.
In conclusion, we can say that Fermento Padre is a real revolution in the bakery world capable of giving us innovative baked goods with an ancient taste!
