The Science Behind Injera (Eritrean Fermented Bread)

Fermentation Brings the Flavor

You probably have seen or heard about Injera. It is a very sour, soft, porous, sponge-like bread. It is traditionally made in Eritrea and eaten with plenty of different dishes . It is a staple food that is also eaten at celebratory events, i.e. weddings, baptisms, birthdays. Growing up in the states, it was and continues to be a staple item in my diet. Curiously, I wondered about how the sour taste and tiny holes are achieved. What scientific process can be attributed to making Injera? It is a pretty simple process that has been used for thousands of year across the globe in various cultures and their cuisine. It is called…FERMENTATION

Fermentation is a chemical reaction in which microorganisms, such as bacteria, yeast, and mold, transform sugars into usable forms of energy in the absence of oxygen. Although it is a natural occurring process, humans were able to hone this biochemical process, making it a biotechnological tool since 10,000 BC! There have, of course, been a number of advancements since its early uses, but it it has remained more or less the same.

There are two types of fermentation: lactic acid fermentation and ethanol alcohol fermentation. In lactic acid fermentation, lactic acid bacteria breakdown lactose to make lactic acid and ATP (energy source). Some foods that you may be familiar with such as yogurt, sour cream, and cream cheese are made through lactic acid fermentation. In ethanol alcohol fermentation, certain bacteria and yeast breakdown pyruvate into ethanol and CO2. It is how wine, beer, and breads are made. There are plenty of food products that are popular and tasty that use fermentation. Injera is my favorite and it is made from teff. Teff is small grain that is grown in the highlands of Eritrea. Once it is ground into flour, it is fermented using yeast, producing a highly nutritious, gluten-free, sour flat-bread. Although injera is my ultimate favorite, some of my other favorite fermented foods are kimchi, pickles, cheese, sauerkraut. What are some of your favorite fermented foods or drinks? Take a moment to think about all the wonderful flavors that fermentation has introduced to your palate.