Lesson 9.11 • Phase 9
Green Apple
Typical for young doughs: short warm bulk fermentation and high amounts of fresh yeast.
Origin & Trigger: A 'young' dough. Forms during a relatively short fermentation with large amounts of very fresh commercial yeast. Aldehydes dominate.
Chemical Molecule: Acetaldehyde
Molecular Behavior: [METABOLISM-INTERMEDIATE] The direct intermediate product of pyruvate decarboxylation. When young yeast rapidly metabolizes carbohydrates, acetaldehyde production exceeds the enzymatic capacity for ethanol reduction. The pungent aldehyde accumulates in the dough.
Matching Recommendations on coolbaker.ch: