what is the difference between bulk fermentation and proofing?
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Bulk fermentation (aka first fermentation or first rise) is the dough's first resting period after yeast has been added, and before shaping. Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough's final rise that happens after shaping and just before baking.
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Cap with a water lock and allow the mixture to ferment in primary for 2-3 weeks. Alternately, allow the mixture to ferment without an airlock for about 5 days, then rack into secondary and add an airlock. Either way, once the mixture is in secondary, add an airlock. Ferment in secondary for 6-8 weeks before bottling.
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Lactic Acid Fermentation is a form of anaerobic respiration. ... The product of lactic acid fermentation is lactic acid, but the products of alcoholic fermentation is ethanol and Co2. The main difference between aerobic and anaerobic is the presence of O2. In aerobic respiration, O2 is present, not in anaerobic though.
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now difference between wine yeast and bread baking yeast: wine yeast is bred to obtain higher alcohol level than bread yeast means less CO2 gas. ... Wine yeast clears more quickly and foams less while fermenting than bread yeast. It is also more tolerant to sodium metabisulfite, which is routinely used in wine making.
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Fermentation: A chemical reaction in which sugars are converted to organic acids. Irradiation: The process by which some substance, such as a food, is exposed to some form of radiation, such as gamma rays or X rays. Oxidation: A chemical reaction in which oxygen reacts with some other substance.
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The similarity is that they both happen under anaerobic conditions and produce a little amount of ATP. The difference is that alcoholic fermentation gives CO2 while lactic acid does not.
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Pasteurization is the process of heating the object what ever it is for example milk it is heated then the harm full things are killed and made safe.. .. fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
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Fermentation is the process of producing ATP in the absence of oxygen, through glycolysis alone. ... Lactic acid fermentation converts the 3-carbon pyruvate to the 3-carbon lactic acid (C3H6O3) (see Figure below) and regenerates NAD+in the process, allowing glycolysis to continue to make ATP in low-oxygen conditions.
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Active-dry yeast is the variety that the majority of recipes call for. ... By comparison, instant dry yeast does not need to be proofed in warm water and can be directly added to dry ingredients such as flour and salt. Instant yeast particles are smaller, which allows them to dissolve more quickly.
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Fermentation: Fermentation refers to any group of chemical reactions induced by microorganisms to convert sugars into carbon dioxide and ethanol. Anaerobic Respiration: Anaerobic respiration refers to a type of cellular respiration that occurs in the absence of oxygen.
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There are two types of fermentation. ... The net energy gain in fermentation is 2 ATP molecules/glucose molecule. In both lactic acid and alcoholic fermentation, all the NADH produced in glycolysis is consumed in fermentation, so there is no net NADH production, and no NADH to enter the ETC and form more ATP.
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There are two types of fermentation: lactic acid fermentation and alcoholic fermentation. Both types of fermentation are described below.
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Brewing sugar is Dextrose Monohydrate. The main difference in the use is that it is a Mono Saccharide (one molecule of glucose) as opposed to household sugar which is a Di-saccahide (2 molecules). This means that fermentation using brewing sugar will start quicker and ferment cleaner.
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Explain the difference between fermentation and cellular respiration. Fermentation is the partial degradation of sugars or other organic fuel without oxygen while cellular respiration uses oxygen. Give the formula (with names) for the catabolic degradation of glucose by cellular respiration.
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Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP. However, alcoholic fermentation in yeast produces ethyl alcohol instead of lactic acid as a waste product. Alcoholic fermentation also releases carbon dioxide.
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Different Types of Yeast Fresh yeast is soft and moist and is mainly used by professionals. ... Fresh yeast needs to be proofed before using. Dry yeast is fresh yeast that has been pressed and dried until the moisture content makes the yeast dormant (until mixed with warm water).
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Fresh yeast is soft and moist and is mainly used by professionals. ... Dry yeast is fresh yeast that has been pressed and dried until the moisture content makes the yeast dormant (until mixed with warm water). Dry yeast has a much longer shelf life than fresh yeast and does not need to be refrigerated unless opened.