Team:BHSF/homepage
Motivation
When we bake at home, fermentation is always a difficult step in the process of bread making. The most unmanageable factor which influences the degree of fermentation is the time. Annika, the team leader and a baking lover herself, explored the problem that every baker may face—over fermentation. The bread over fermented can have unpleasant taste and flavor, it is a tough challenge especially to the beginners. We decided to invent a “timer yeast”, trying to help home-bakers with their bread.
Abstract
This “timer-yeast” we designed uses a special genetic mechanism to make its life-process end/stop after a specific time, when the paste is just ready to be sent into the oven. Actually, the yeasts are not completely killed, thus to meet the needs of some bakers to further ferment the paste for the second time.
