FERMENTED CEREALS : IDLI & BREAD

Fathima Hiba V.V

• Fermented cereal based foods are a major source of nutrition,
enhancing digestibility, flavor, and shelf life.

• Fermentation improves nutrient bioavailability, reduces

antinutritional factors, and promotes gut health.

• Cereal legume fermentation further boosts protein quality.

• These foods are widely consumed as staples, beverages, and

snacks, playing a key role in traditional diets
IDLI :

• Idli is a popular Indian fermented breakfast food made from rice and black gram
batter.

• The fermentation process is driven by microorganisms like Lactobacillus spp. and

Leuconostoc mesenteroides , which produce lactic acid, contributing to its sour
taste and soft, porous texture.

• Saccharomyces cerevisiae also plays a role in leavening.

• Idli is rich in protein and easily digestible, making it ideal for infants and the
elderly.

• It is widely consumed in South India and Sri Lanka, typically three to four
times a week, with large scale consumption in restaurants and industrial canteens.
Idli Preparation Process :
1. Soaking : Rice and black gram are soaked separately in water for 5-10 hours.

2. Draining & Grinding : The soaked water is drained, and both ingredients are ground
separately in a wet mill with occasional water addition.

3. Mixing & Salt Addition : The batters are combined in a vessel, and salt is added.

4. Fermentation : The batter is left to ferment overnight at room temperature.

5. Steaming : The fermented batter is steamed in an idli vessel for 10 minutes before
consumption.
 Role of Ingredients in Idli Preparation:

• 1. Rice: Provides carbohydrates and affects the texture of idli. The type and
proportion of rice influence fermentation and sensory quality. A ratio of 2:1 or 3:1
(rice:black gram) is preferred for better texture and taste.

• 2. Black Gram: Essential for foam formation and gas retention during fermentation
due to the presence of globulin and arabinogalactan, giving idli its spongy texture.

• 3. Salt: Enhances taste and improves fermentation. Studies have used 0.85% – 2%
(w/v) salt in batter preparation.
Microbiology of idli :

Microbial Community in Idli Fermentation

• Idli fermentation is dominated by lactic acid bacteria (LAB) and yeast.

• The microbial population varies with ingredients, environment, temperature, and seasonal
changes.

• LAB and yeast develop during soaking of rice and black gram.

• Higher LAB and yeast counts are observed in winter, while yeast declines in summer due
to high temperatures.

• The microbial population in fermented batter ranges from 10 ⁹–10¹¹ .

Role of Microorganisms in Fermentation
• Fermentation leads to acidification and leavening of the batter.
• LAB increases acidity, lowering pH to ~4.5 within 12–18 hours at 30°C, with lactic acid levels between
1.2–2.5 g.
• Carbon dioxide release from microbes increases batter volume, making idli spongy.

Key Microbial Species in Idli Fermentation

• Bacteria:
• Early stage: Leuconostoc mesenteroides and Streptococcus faecalis (low acid producers).
• Late stage: Pediococcus cerevisiae takes over.
• L. mesenteroides is the dominant bacterium, responsible for leavening.
• Lactobacillus fermentum also plays a role in batter rise.
• Yeasts:
• Initially debated, but later studies confirm yeast contributes to leavening and starch breakdown.
• Yeasts produce amylases, aiding LAB by breaking down starch into fermentable sugars.
Nutritional profile of idli :
• The nutritional profile of idli improves significantly during fermentation.

• Fermentation slightly reduces carbohydrate content but increases protein levels from 13.9 g to 14 g.

• Amino acids, especially lysine, arginine, and methionine, show notable increases, enhancing the nutritional
quality of protein.

• Vitamin levels also rise, with thiamine increasing from 0.46 mg to 0.72 mg, riboflavin from 0.42 mg to 0.75
mg, and folic acid from 0.48 mg to 0.70 mg per 100 g. Fermentation also reduces indigestible
oligosaccharides such as sucrose, raffinose, stachyose, and verbascose, which improves digestibility.

• Mineral content, including calcium, magnesium, zinc, iron, and phosphorus, remains largely unchanged,
though bioavailability increases.

• Overall, fermentation enhances idli's nutritional and digestibility profile

Shelf life and safety of idli
• The shelf life of idli batter is typically 4–5 days at 4°C but can be
extended through canning or modified atmospheric packaging
(MAP).

• Canned idlis remain stable for up to 6 months at 26°C, while MAP

with specific gas compositions can extend batter shelf life sevenfold
at room temperature.

• Lactic acid fermentation reduces pathogen growth, but improper

handling can lead to contamination with organisms like Bacillus
cereus and E. coli.
BREAD
• Bread is one of the oldest and most widely consumed foods in human history, made primarily from flour and
water and typically baked.
• It serves as a staple food in many cultures and comes in various forms, such as leavened bread (e.g., white
bread, sourdough, baguettes) and unleavened bread (e.g., flatbreads like chapati, pita, and matzo).

Types of Bread
1. Leavened Bread
• This type of bread rises due to fermentation, where yeast or bacteria produce gas, making the bread airy and
soft.

2. Unleavened Bread
• Made without a rising agent, resulting in a denser texture.

3. Whole Grain vs. Refined Bread

• Whole grain bread retains the bran, germ, and endosperm, providing fiber and nutrients.
• Refined bread (e.g., white bread) is made from processed flour, removing the bran and germ.
Bread preparation process
Step 1: Mixing Ingredients
• Flour, water, yeast (or sourdough starter), salt, and sometimes sugar, fats, or milk are
combined.
• Kneading develops the gluten network, which gives the dough structure.

Step 2: Fermentation (Proofing/Rising)

• Yeast ferments the sugars in the dough, producing carbon dioxide (CO₂) and ethanol.
• The CO₂ gets trapped in the dough, causing it to rise and expand.
• In sourdough bread, lactic acid bacteria (LAB) contribute to acidity and flavor.

Step 3: Punching and Shaping

• After the first fermentation, the dough is punched down to remove excess gas.
• It is then shaped into loaves or rolls before the second rise (proofing).
Step 4: Baking
• The dough is baked in an oven at high temperatures (usually 175–230°C).
• Heat causes the yeast to die, and the trapped CO₂ expands, further raising the
bread.
• The outer surface forms a crust due to caramelization and the Maillard reaction.

Step 5: Cooling and Storage

• Bread is cooled to prevent soggines
• It can be stored at room temperature or frozen for longer shelf life
Role of Ingredients in Bread
1. Flour (Wheat Flour is Commonly Used)
• Contains starch (food for yeast) and proteins (glutenin & gliadin) that form gluten.
• Gluten gives dough elasticity and helps trap gas for a light texture.
• Whole wheat flour provides more fiber and nutrients than refined flour.

2. Water
• Hydrates flour, allowing gluten to develop.
• Affects dough consistency (more water = softer bread).
• Dissolves yeast and activates enzymatic reactions.

3. Yeast (Saccharomyces cerevisiae)

• Ferments sugars, producing CO₂ for leavening and alcohol for flavor.
• Contributes to the bread’s light, airy texture.
• Can be replaced with sourdough starter (LAB + wild yeast) for tangy flavor.
4. Salt
• Strengthens gluten structure.
• Controls yeast fermentation rate (prevents over-rising).
• Enhances flavor and extends shelf life.

5. Sugar (Optional in Some Breads)

• Provides additional food for yeast, increasing fermentation.
• Adds sweetness and helps with browning (Maillard reaction).
• Can make bread softer by retaining moisture.

6. Fats (Butter, Oil, or Shortening - Optional in Some Breads)

• Improves texture by tenderizing gluten strands.
• Helps retain moisture, making bread softer.
• Contributes to flavor and shelf life.

7. Milk (Optional in Some Breads)

• Adds flavor, richness, and a softer texture.
• Enhances browning due to lactose (sugar in milk).
Microbiology of bread
Microorganisms Involved in Bread
A. Yeasts (Saccharomyces cerevisiae - Baker’s Yeast)
• Role: Leavening agent (produces CO₂).
• Fermentation Process:
• Yeast breaks down sugars (glucose, maltose) into carbon dioxide (CO₂) and ethanol.
• CO₂ gets trapped in the dough, making it rise.Ethanol evaporates during baking.
Byproducts:
• Flavour compounds (esters, aldehydes).

B. Lactic Acid Bacteria (LAB) (Lactobacillus, Leuconostoc, etc.)

• Role: Present in sourdough bread, enhances flavor, texture, and shelf life.
Fermentation Process:
• Converts sugars into lactic acid and acetic acid, giving a sour taste.
• Lowers pH, inhibiting spoilage microbes.
Byproducts:
• Organic acids (enhance flavor and extend shelf life).
Microbial Processes in Bread-Making
A. Primary Fermentation (Proofing)
• Yeast ferments sugars, producing CO₂, which leavens the dough.
• LAB in sourdough ferment carbohydrates into lactic acid and acetic acid.

B. Baking (Heat Treatment at 175–230°C)

• Yeasts and LAB are killed.
• CO₂ expands, giving bread a porous texture.
• Browning reactions (Maillard reaction, caramelization) occur.

C. Post-Baking Microbiology (Spoilage & Preservation)

• Mold Spoilage: Fungi like Penicillium, Aspergillus, Rhizopus can grow on bread if not
stored properly.
• Bacterial Spoilage: Bacillus subtilis (rope spoilage) can cause a sticky texture and bad
smell.
Nutritional profile of bread:
1. Carbohydrates:
• Fermented bread still contains a high amount of carbohydrates (primarily starches), but some of the starch is
broken down during fermentation, which can make the bread easier to digest.

2. Protein:
• Bread contains small amounts of protein, primarily from the wheat flour. The fermentation process does not
significantly change the protein content but may improve its digestibility.

3. Fiber:
• If the bread is made with whole wheat or other whole grains, it will contain more fiber. The fermentation
process may enhance the bioavailability of certain nutrients, including fiber.

4. Vitamins:
• Sourdough and other fermented breads can have higher levels of certain B-vitamins, such as B1 (thiamine),
B2 (riboflavin), and B3 (niacin), due to the activity of yeast and bacteria during fermentation.
5. Minerals:
• Fermented bread can be a source of minerals like iron and magnesium, though the levels depend on the type of
flour used. The fermentation process can reduce the presence of phytic acid, which can inhibit the absorption
of some minerals.

6. Probiotics:
• Fermented bread like sourdough contains beneficial bacteria (lactic acid bacteria), which may provide
probiotic benefits to gut health. However, the number of probiotics can vary depending on the fermentation
time and storage conditions.

7. Fat:
• Fermented bread generally has low fat content unless fats like butter or oil are added during the preparation.

8. Caloric content:
• Fermented bread’s calorie count depends on the ingredients used, but typically, a slice of sourdough bread
contains around 70–100 calories.
Shelf life and safety of bread :
• Bread typically lasts 3–5 days at room temperature, but fermented types like sourdough
can last 5–7 days.

• For longer storage, freeze or refrigerate it.

• Mould or unusual smells indicate spoilage, and stale bread is safe but less enjoyable.

• Proper storage in a sealed bag extends freshness.