Lesson 9.19 • Phase 9
Vanilla
Degradation of the dense grain husk (lignin). An exclusive whole grain phenomenon.
Origin & Trigger: Enzymatic degradation of the thick grain husk (lignin & ferulic acid). Found almost exclusively in extremely long whole grain bakes.
Chemical Molecule: Vanillin
Molecular Behavior: [MICROBIAL BIOTRANSFORMATION] Lactic acid bacteria use enzymes to release the ferulic acid bound in the lignin from the hard husk. Through an extremely slow decarboxylation via 4-vinylguaiacol, microbially pure, heat-stable vanillin is produced.
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