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The study presents the comparative analysis between pressure and carbon dioxide charts obtained after measuring a series of fermentation processes. Doughs used for measurements were obtained from different quality/extraction flours, type 650 and whole wheat (1850). Gathered data was used to verify a mathematical model for determination of carbon dioxide production during the fermentation process, using pressure variation in a sealed container (reactor). For the testing it was used an experimental stand composed of...

The study presents the comparative analysis between pressure and carbon dioxide charts obtained after measuring a series of fermentation processes. Doughs used for measurements were obtained from different quality/extraction flours, type 650 and whole wheat (1850). Gathered data was used to verify a mathematical model for determination of carbon dioxide production during the fermentation process, using pressure variation in a sealed container (reactor). For the testing it was used an experimental stand composed of...

The cereals (especially, wheat) production increases in all regions of the World. However, the challenges of sustainable development and the demand for products with increased added value make the use of the entire crop for food unsustainable. Alcohol fermentation of grain by yeasts is one of ancient technologies created by mankind. Highly productive fermentations of lactobacilli and even bifidobacteria can be carried out also. A significant change of the approach is necessary as these bacteria are sensitive to th...

The cereals (especially, wheat) production increases in all regions of the World. However, the challenges of sustainable development and the demand for products with increased added value make the use of the entire crop for food unsustainable. Alcohol fermentation of grain by yeasts is one of ancient technologies created by mankind. Highly productive fermentations of lactobacilli and even bifidobacteria can be carried out also. A significant change of the approach is necessary as these bacteria are sensitive to th...