KOHmäyminen

KOHmäyminen is a Finnish term that generally refers to the process of fermentation, specifically a slow or low-temperature fermentation. While "fermentation" in a broader sense encompasses many biological processes, KOHmäyminen often implies a controlled and extended period of microbial activity, typically at cooler temperatures. This method is frequently employed in food production, particularly in the context of baking and the preparation of certain dairy products or alcoholic beverages.

The principle behind KOHmäyminen involves the metabolic action of microorganisms, such as yeast or bacteria, on substrates like sugars. During this process, these microorganisms convert sugars into other compounds, such as ethanol and carbon dioxide, or organic acids. The lower temperatures associated with KOHmäyminen slow down the rate of these reactions, allowing for a more gradual development of flavors and textures. This extended, slow fermentation can lead to a more complex taste profile and improved structure in the final product compared to faster, warmer fermentation methods. In baking, for instance, KOHmäyminen is often used to develop a richer flavor in doughs and to achieve a desirable crumb structure. The term emphasizes the deliberate and extended nature of the fermentation under specific, often cooler, conditions.