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Fermentation Rates of Food Samples by revathiravi.nlt is a document available to read on EtoBox.
What is Fermentation Rates of Food Samples about?
The document discusses an experiment to compare the rate of fermentation of wheat flour, gram flour, rice flour, and potato. Starch in each sample is fermented using the enzyme diastase. The time required for fermentation to complete is measured, indicated by a lack of color change with iodine solution. Rice flour took the longest to ferment at 15 hours, while wheat flour fermented fastest at 10 hours, allowing comparison of fermentation rates between the samples.
- Author
- revathiravi.nlt
- Language
- EN