Most fermented foods are quite different, in terms of their functionality, from the raw, starting materials. Cheese, for example, is obviously functionally different from milk. However, functional enhancement is perhaps nowhere more evident than in bread and beer.When humans first collected wheat flour some 10,000 years ago, there was little they could do with it, other than to make simple flat breads. However, once people learned how to achieve a leavened dough via fermentation, the functionality of wheat flour became limitless. Likewise, barley was another grain that was widespread and had use in breadmaking, but which also had limited functionality prior to the advent of fermentation. Given that barley is the main ingredient (other than water) in beer manufacture, could there be a better example of enhanced functionality due to fermentation?
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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.