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The document compares the rate of fermentation of wheat flour, gram flour, and potato when exposed to the enzyme diastase. Testing with a 1% iodine solution showed that wheat flour turned colorless fastest after 10 hours and 20 minutes, while gram flour took 12 hours and 10 minutes and potato took the longest at 13 hours and 10 minutes to turn colorless. Therefore, the experiment demonstrates that potato ferments more slowly than wheat flour or gram flour.

Author

paripatelttt

Language

EN