FERMENTATION

OF CEREALS
Presented By - Sejal, Sonali,
Menangzala
 Content
What is fermentation?
Importance of Fermentation
Cereals as a substrate
Products Of Cereal Fermentation
1. Bread
2. Idli
3. Beer
4. Mawe
5. Injera
Microorganisms in Cereal Fermentation
 Intro
What is Fermentation?
Fermentation is the conversion of
carbohydrates to alcohol or organic acid using
microorganisms like yeast or bacteria—under
anaerobic(oxygen-free) conditions.

Carbon dioxide Alcohol

 Importance of Fermentation
Increases shelf life of products by inhibiting growth of spoilage
agents.
It makes food easier to digest.
Improve nutritional value and bioavailability of food.
Creates new flavour and texture.
The process can be used to create ingredients for food and
chemical industries.
Supports gut health with probiotics and reduces anti-nutrients.
Essential in brewing and winemaking.
 Cereal as a Substrate Intro
Cereals are ideal for fermentation due to their high starch
content.
Free sugars (2-5%) initiate fermentation; rye has more
than other cereals and oats.has 1-2%
Starch is broken down into sugars (maltose, glucose) by
enzymes or amylolytic microbes like Aspergillus.
Some lactic acid bacteria and molds also break down
starch.
Cereals contain minerals, vitamins, and growth factors
that support microbial growth.
 Major Cereal Grains Used
Wheat (Sourdough bread)
Rice (Idli)
Barley (Beer)
Maize (Mawe)
Sorghum (Injera)
Millet
These grains provide essential carbohydrates for
fermentation process
Products of Cereal Fermentation
 1. SOUR DOUGH BREAD (WHEAT)
Sourdough bread is naturally leavened with a wild yeast and bacteria
starter.
It has a tangy flavour and chewy texture.
Features a crispy crust and longer shelf life.
Easier to digest due to fermentation.
Microbiology
Lactic Acid Bacteria (LAB)- Lactobacillus sanfranciscensis, Lactobacillus brevis,
Lactobacillus plantarum, Leuconostoc species
Wild Yeast - Saccharmoycese cerevisiae and Candida milleris
LAB produce organic acids, creating an acidic environment in which the wild yeasts
thrive. In turn, the yeasts break down sugars into alcohol and carbon dioxide,
providing the leavening needed for the dough to rise.
 Process:
1. Starter: Flour and water is mixed and allowed to ferment over days to grow wild
yeast and bacteria.
2. Make the Dough: the active starter is combined with more flour, water, and salt to
form the dough.
3. First Fermentation (Bulk Fermentation): the dough is raised for several hours as
the wild yeast produces gases for leavening.
4. Shaping: the dough is shaped into a loaf after it has risen.
5. Proofing (Second Fermentation): the dough is allowed to rise again for a few
hours, usually in a cooler environment.
6. Baking: the loaf is baked in a hot oven, often with steam, to develop a crispy crust
and soft interior.
7. Maintain the Starter: the starter should be regularly fed with flour and water for
future use.
Flow chart for Sourdough Production
Starter (Flour + Water) Maintain starter
Bread flour+ Water+ Starter
knead to form dough
First Fermentation
(4-6 hrs @room temp.)
Shaping and dividing

Second Fermentation
( 3-4 hrs @room temp.)

Mature dough

Baking

Bread
 Benefit:
Improved Digestibility– the long fermentation breaks down gluten and other complex
carbohydrates making it easier to digest
Nutritional Value — the fermentation reduces phytic acid, an anti nutrient that inhibits
absorption of minerals like Mg, Zn,Fe.
Unique Flavour– fermentation process gives the bread a distinct tangy flavor
Longer Shelf Life— the organic acid produced during fermentation acts as natural
preservative
Lower Glycemic Index
 2. IDLI (Rice)

•Idli is a black gram dal and rice based fermented and steamed
food which is a popular dish in South India.
•It is a nutritious breakfast or snack option.
Microbiology :
The bacteria recognised in Idli fermentation are:
Lactobacillus delbruekii, Lactobacillus lactis, Streptococcus
lactis, Leuconostoc mesenteroides and Pedicoccus cerevisiae
 Process:
1. Soaking: wash and Soak the rice and black gram dhal separately in water for 5-10
hours or overnight.
2. Grinding:
* Drain the soaked rice and dhal.
* Grind the black gram dhal finely
* Grind the rice coarsely .
* Combine both pastes in a large bowl.
3. Fermentation:
* Mix the two batters thoroughly and add salt.
* Cover the bowl and incubate in a warm place (30-32 °C) until it doubles in size
4. Steaming:
* Grease idli molds with oil.
* Pour the fermented batter into the molds, filling them about ¾ full.
* Place the molds in a steamer and steam for 10-15 minutes, or until a toothpick
inerted comes out clean.
 Flow Chart for Traditional Indian Idli Production

Black Gram Dhal White polished rice

Wash and Soak for 5-10 hrs Wash and Soak for 5-10 hrs

Grind finely in mortar Grind Coarsely in mortar

Combine slurries into a thick batter and mix well

add salt approximately 1%

Incubate overnight in a warm place (30-32 °C)

Pour batter into small cups in idli cooker

Steam for 10 minutes

Ready for consumption

 Benefit:
Nutritious-Rich in carbohydrates, protein, and fiber, providing
essential nutrients.
Low in Calories- since they are steamed, it makes them a low
calorie option.
Easily Digestible- Fermentation breaks down starches, aiding
digestion.
Energy boost: idlis provide a good source of carbohydrate and
hence provide energy
 3. BEER (Barley)
Beer is one of the oldest alcoholic drinks.
Brewed mainly from malted barley, wheat, maize, and rice.
Fermentation produces ethanol and carbonation from starch sugars.
Hops add bitterness, flavor, and act as a preservative.
Commercial brewing often uses forced carbonation instead of natural
carbonation.
Microbiology :
Saccahromycese cerevisiae, Saccharomycese pastorianus,
Brettanomycese (wild yeast), Lactobacillus and Pediococcus
 Process:
1. Malting: Barley grains are soaked in water, allowed to
germinate, and then dried in a kiln. This activates enzymes
that convert starches into fermentable sugars.
2. Milling: The malt is mixed with water to convert starches to
sugar, then milled to achieve the desired consistency.
3. Mashing: This process converts the starches released
during the malting stage, into sugars that can be
fermented.
4. Lautering: The sugary liquid extracted during mashing is
separated from the grains and is called wort.
5. Boiling and Hopping: Boiling the wort sterilizes it to prevent
infections, while hops are added for flavor and aroma to balance
the malt's sweetness.
6. Fermenting: Yeast is added to the beer, converting sugars
from the malt into alcohol and CO2.
7. Conditioning: This process reduces suspended particles,
improves carbonation, taste, and aroma, resulting in a more
stable, finished beer.
8. Filtering: Filtration removes excess yeast and solids, resulting
in clear, bright, and stable beer.
9. Packaging: Beer is placed into bottles, cans, or other
containers, with an emphasis on excluding oxygen.
Flow chart for the process of Beer making
Malting Barley

Water Milling

Mashing

Lautering

Boiling Hops

Yeast Fermenting Flavor, spices

Conditioning

Filtering

Bottles Packaging Cans

4. Mawe
Mawe is a sourdough made from partially dehulled maize meal.
Undergoes natural fermentation for one to three days.
Commonly prepared in various African countries.
Rich in flavor and nutritional value.
It produced using both a traditional (home) process and a
commercial process.
Dominant microorganisms in mawe preparation include:- lactic
acid bacteria (mainly Lactobacillus fermentum) and yeasts.
Process:
1. Selection of Maize: high-quality, partially dehulled maize is used
2. Soaking: Soak the maize in water for several hours to soften it.
3. Grinding: Grind the soaked maize into a coarse meal.
4. Fermentation: Allow the maize meal to ferment naturally for one to
three days. This step develops the sour flavor.
5. Mixing: After fermentation, mix the dough to achieve a uniform
consistency.
6. Cooking: Cook the dough on a flat surface or in a pot until it is fully
cooked and has a firm texture.
7. Cooling and Serving: Let it cool before serving. Mawe can be eaten
as is or accompanied by various side dishes.
Flow chart for the process making of Mawe
Maize grains

Clean and wash

Crush

Screen and dehull

Soak and wash; discard hull and germ

Drain

Add water and allow to stand for 2-4 hr

Grind

Add water and knead to firm dough

Ferment for 1-3 days

MAWE
 Benefit:
Nutritional Value:- Rich in carbohydrates, B-vitamins,
nutrient and minerals .
Probiotic Properties:-Supports digestion and gut flora
balance and contains lactic acid bacteria.
Sour Flavor:- Longer fermentation increases sourness
Versatile:- Can be eaten as porridge, dough, or baked, suits
both sweet and savory dishes
Affordable
 5. Injera

Ethiopian staple bread made from fermented

teff flour.
Known for its sour flavor and spongy texture,
used as both plate and utensil.
Over 8% of Ethiopia’s sorghum production is
for injera.
Types of Injera:

1. Thin Injera: Made from fermented

sorghum paste mixed with water and
boiled "absit."
2. Thick Injera: Reddish, sweet, made from
teff with minimal fermentation (12-24 hrs).
3. Komtata-Type Injera: Sour, made from
over-fermented paste, baked for a bread-
like texture.
 Process:
1. Dehulling: Sorghum grains are dehulled.
2. Milling: Grains milled into flour.
3. Fermentation: Flour mixed with water and left to ferment
(1-3 days).
4. Starter: Mixed with fermented starter liquid.
5. Kneading: Dough kneaded and fermented for 48 hours.
6. Resting: Water added, left to stand for 1 hour.
7. Baking: Cooked on a hot greased griddle until holes form.
8. Cooling and Serving: Cooled and served with stews.
Flow chart for the process making of Injera
Sorgham flour
Mix with water, 4:1 w/v
Knead to form a dough
Mix with starter
(Fermented yellowish liquid saved
from previously fermented dough)
Knead
Add Water
Ferment for 48 hrs
Add water and allow to stand for 1 hr
Bake on hot greased clay griddle till
holes begin to form on top
INJERA
 Benefit:
•Rich in fiber: Supports digestion
•Gluten-free: Made from teff, ideal for gluten-sensitive individuals
•High in protein: A good source of plant-based protein
•Packed with nutrients: Contains iron, calcium, and other minerals
•Low glycemic index: Helps maintain steady blood sugar levels
•Fermented: Provides probiotics for
gut health
 Microorganisms in Cereal
Fermentation
1. Lactic Acid Bacteria (LAB):
Convert sugars to lactic acid, lowering pH for preservation.
Improve nutrition, flavor, and texture (e.g., sourdough, fermented porridges).
2. Yeasts:
Convert sugars to ethanol and CO2, raising dough (bread) and producing
alcohol (sake, beer).
Enhance flavor in fermented products.
3. Fungi (Molds):
Break down carbohydrates and proteins in fermentation (e.g., sake, tempeh).
LAB and yeast often collaborate to enhance preservation and flavor (e.g.,
sourdough).
 Reference:
Food Facts and Principle- N. Shakuntala Manay, M. Shadaksharaswamy

Food Science- B.Srilaxmi

scribd.com-Fermented-Cereal-Products

www.vup.sk fermentation of cereal for specific purpose

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