Explain the fermentation process and provide examples of food products that exist as a result of fermentation. What does fermentation have to do with baking? Explain the correlation between the two.

Fermentation is any metabolic process in which microorganisms’ activity creates a desirable change in food and beverages, whether it’s increasing flavor, preserving foodstuffs, providing health benefits, or more.The word “ferment” comes from the Latin verb “fervere,” which means “to boil.” Ironically, fermentation is possible without heat.

chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.

Explanation:

these are common warning signs of overtraining syndrome:

washed-out feeling, tired, drained, lack of energy

mild leg soreness, general aches, and pains

pain in muscles and joints

sudden drop in performance

insomnia

headaches

decreased immunity (increased number of colds, and sore throats)

decrease in training capacity/intensity

moodiness and irritability

depression

loss of enthusiasm for the sport

decreased appetite

increased incidence of injuries.

a compulsive need to exercise