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@article{186535,
        author = {Ms. Curie Fernandes and Dr. Mala Kharkar and Dr. Gurunath Pandit},
        title = {Toddy Fermentation in Goan Breadmaking: A Cultural and Scientific Perspective},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {12},
        number = {no},
        pages = {438-440},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186535},
        abstract = {Goa's rich culinary heritage is intricately linked with its traditional bread-making practices, notably the distinctive use of toddy as a natural leavening agent. Extracted from coconut palms, toddy has been a cornerstone of Goan baking for centuries. This research examines the cultural, historical, and scientific aspects of toddy fermentation in Goan breadmaking. It explores traditional methods used by poders (local bakers) to utilize toddy for dough fermentation and evaluates its effects on the texture, flavour, and nutritional characteristics of iconic Goan breads such as pao, poee, and undo.
The study also addresses the decline in toddy usage due to modernization, changing consumer preferences, and regulatory constraints. From a scientific standpoint, it investigates the microbiological and biochemical mechanisms of toddy fermentation, highlighting its contribution to the unique aroma and softness of the bread. A comparative analysis with modern leavening agents, such as commercial yeast, underscores the benefits and challenges of traditional techniques.
This research underscores the cultural importance of toddy-fermented breads as symbols of Goan identity and discusses initiatives to revive this endangered craft. By combining historical insights with scientific analysis, the study advocates for sustainable approaches to preserving Goa's bread-making traditions while adapting them to contemporary culinary contexts.},
        keywords = {Cultural heritage, Fermentation science, goan breadmaking, sustainable baking practices, toddy fermentation, traditional leavening agents},
        month = {},
        }