Theory:

Fermentation could be a metabolism serving for a few microorganisms to urge energy

through digestion of straightforward possible sugars, principally aldohexose and
fruit sugar. In work fermentation, the assembly of CO2 (CO2 ) is needed because it
serves for fluffing up the dough. The principle of rheologic equipment, used for
the analysis of hard dough properties throughout its maturation, is that the
measure of vaporific volume or pressure made. Fermentograph SJA (Sweden) or
advanced sort Rheofermentometer (Chopin, France) will describe this dough behavior
the aim of fermentation is to bring dough to the optimum condition for baking.

Fermentation usually is that the conversion of carbohydrates to alcohols and CO2 or

organic acids victimization yeasts, bacteria, or a mix thence, below anaerobic
conditions. A a lot of restricted definition of fermentation is that the chemical
conversion of sugars into plant product. The science of fermentation is thought as
zymology. Fermentation typically implies that the action of microorganisms is
fascinating, and also the method is used to supply alcoholic beverages such a
swine, beer, and cider. Fermentation is also employed in preservation techniques to
create lactic acid in bitter foods like dish,dry sausages, kimchi and yogurt, or
vinegar to be used in pickling foods

Wheat flour,gram flour,rice flour and potatoes contains starch because the major
constituent Starch gift in these food materials is 1st brought into resolution in
the presence of accelerator diastase,starch endure fermentation to relinquish
disaccharide. Starch offers blue-violet color with iodine whereas product of
fermentation starch do not offer any characteristic color once the fermentation is
complete the reaction mixture stops giving blue-violet color with iodine
resolution. By scrutiny the time needed for completion of fermentation of equal
amounts of various substances containing starch the rates of fermentation will be
compared.The accelerator diastase is obtained by germination of wet barley seeds in
dark at fifteen C.When the germination is complete the temperature is raised to
sixty C to prevent any growth.The seeds are crushed into water and filtered.The
filtrate contains accelerator diastase and is termed malt extract.

Material required:

Conical flask ,Test tube ,Funnel ,Filter paper ,Water bath, 1 % Iodine solution ,
Yeast, Wheat flour,Gram flour, Rice flour, Potato,Aqueuos NaCl solution .

Procedure:

1) Take 5 gms of wheat flour in 100 ml conical flask and add 30 ml of distilled
water.

2) Boil the contents of the flask for about 5 minutes

3) Filter the above contents after cooloing,the filtrate obtained is wheat flour
extract.

4) To the wheat flour extract. taken in a conical flask. Add 5 ml of 1% aq. NaCl
solution.
5) Keep this flask in a water bath maintained at a temperature of 50-60 degree
celsius. Add 2 ml of malt extract.

6) After 2 minutes take 2 drops of the reaction mixture and add to diluted iodine
solution.

7) Repeat step 6 after every 2 minutes.When no bluish color is produced the

fermentation is complete.
8) Record the total time taken for completion of fermentation.

9) Repeat the experiment with gram flour extract,rice flour extract, potato
extract and record the observations .

Observation :

Time required for the fermentation :

Wheat flour � 10 hours

Gram flour � 12.5 hours

Rice flour � 15 hours

Potato juice � 13 hours

Conclusion :

Rice flour takes maximum time for fermentation and wheat flour takes the minimum
time for fermentation.