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Cereals and bread from Himachal Pradesh, India
Wheat flour and water are kneaded with malera, a traditional acidic inoculum, and left for about ten hours in the laboratory version while lactic acid bacteria and yeast sour and raise it. The leavened dough is baked into bhatooru, the everyday bread of rural Himachal, or deep-fried for festivals. Siddu, chilra and marchu are other traditional fermented foods of the state.
| Wheat flour450 g | [savitri2013] |
| Water300 ml | [savitri2013] |
| Malera (traditional inoculum)50 g | An acidic dough, pH 3.7, with 46 % moisture[savitri2013] |
| Starter | malera, a traditional inoculum (an acidic dough) made of lactic acid bacteria and yeast |
Total time across the recorded steps: 10 h
What changes: A piece of sour malera is kneaded into wheat flour and water
Output: inoculated dough, about 500 ml in volume.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat flour and water are kneaded with malera, a traditional acidic inoculum, and left for about ten hours in the laboratory version while lactic acid bacteria and yeast sour and raise it. The leavened dough is baked into bhatooru, the everyday bread of rural Himachal, or deep-fried for festivals. Siddu, chilra and marchu are other traditional fermented foods of the state. Made in 4 steps over 10 h. The longest step, leave the dough to ferment, takes 10 h (Savitri 2013) and runs at 25 °C (Savitri 2013). Saccharomyces cerevisiae (MTCC 7840), present from the start and leavening the dough and Lactiplantibacillus plantarum (MTCC 8296); an L. plantarum strain was also isolated from bhatooru in a later survey do most of the fermenting.
| Main step | 10 hReported[savitri2013] | Leave the dough to ferment |
|---|---|---|
| Temperature | 25 °CReported[savitri2013] | Leave the dough to ferment |
| Acidity | pH 5.9 → 4.18Measured[savitri2013] | Leave the dough to ferment |
These breads rise on malera, a traditional acidic dough inoculum, which carries a mixed culture of L. plantarum, Leuconostoc and S. cerevisiae, so the dough is both soured and leavened by one starter.
The pH falls to about 4.2 during fermentation, which the authors note limits unwanted microbes; the dough is then cooked.
Hazards the sources name: Bacillus cereus reported as a minor organism early in fermentation.
Every number is labelled with how it is known. How this atlas is made
