Fermentation technology is a large field, but for the purposes of this profile, we focus on the utilisation of microbes or enzymes to produce molecules that are useful in the food, chemical, pharmaceutical, and energy industries. Even though fermentation processes have been around for a while, the need for sustainable energy and material production is driving innovation and the creation of fresh fermentation. Although one of the most common methods for producing items made from flour, fermentation is also a critical step in determining the final texture and quality of wheat products. The dough used to make both Western baked bread and Eastern steamed bread has a water content of between 50% and 60% after being fermented using various procedures, such as sourdough fermentation and pure yeast fermentation, both of which require about two hours (up to a few days). In order to breathe, the yeast uses sugars like glucose and fructose. It then releases carbon dioxide, which causes gas cells to form in the dough. In comparison to dry yeast, sourdough speeds up the breakdown of a number of macromolecular substances (protein, starch, etc.) in the dough because of the range of bacteria it contains. Furthermore, unlike yeast, sourdough may be divided into four groups depending on its technical characteristics and fermentation process: Type I sourdough is made up of yeast and lactic acid bacteria (LAB), which naturally thrive in a favourable environment.

By adding varied bacterial concentrations to the dough, type II sourdough is produced. To create the type III sourdough, the type II sourdough is only dehydrated. Type I and type II sourdoughs are combined to create type IV sourdough, which frequently turns into liquid while being cultured. High moisture content and extended fermentation durations further enhance the risk of introducing harmful bacteria and microbial toxins during the fermentation process. The fermentation period must be cut as short as possible in order to decrease the quantity of hazardous chemicals while retaining the quality of the fermentation. Fermented products are expected to be of high quality and have a long shelf life by consumers. Traditional heating treatments have been used to reduce the number of microbes in fermented foods and deactivate enzymes because harmful microorganisms and enzyme-catalyzed reactions involving Escherichia coli, Staphylococcus aureus, peroxidase, polyphenol oxidase, pectin methyl esterase, etc. cause many quality changes occurring during the distribution and storage of these foods. But thermal processing also alters the nutritional content and textural properties of the dough and finished goods. Traditional heating methods could result in some undesirable alterations associated to the fermentation process's conversion of thermo labile compounds into other products. Therefore, modern fermentation methods frequently include continuous temperature control systems to minimise product quality loss. Due to technological advancements and rising consumer demands for high-quality fermented goods, novel physical technologies have the potential to completely or partially replace conventional heating processes. As a result, researchers are paying more and more attention to them in terms of industrial applications. Effects of new heating techniques on fermentation's end products and processes Radiofrequency and microwave heating

Microwave heating

Many researchers have looked into the viability of a variety of potential microwave applications connected to fermentation processes, including the synthesis of hydrolases and the production of bio hydrogen. Microwave heating is a technique that uses electromagnetic radiation with frequencies between 300 and 300,000 MHz. Microwave heating has a direct effect on the ion conduction and dipole rotation of macromolecules. When dough is microwave heated, it absorbs energy, particularly from polar macromolecules like water, which aids in the fermentation process. In the fermentation of liquid fermentation products like juice, yoghurt, etc., microwave heating is frequently. The viability in terms of cost of using microwave heating in fermentation.