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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas ...  2, record 1, English, - fermentation

Record number: 1, Textual support number: 1 CONT

Per unit of substrate, fermentation yields far less energy than respiration. For example, a yeast cell obtains 2 molecules of ATP per molecule of glucose when it ferments it to ethanol, while complete respiration would yield 38 molecules of ATP.  3, record 1, English, - fermentation

Record number: 1, Textual support number: 1 OBS

Pasteur’s definition of fermentation as "life without air" is not strictly observed because, in addition to anaerobic processes, some aerobic ones, such as acetic acid fermentation, are called fermentation.  3, record 1, English, - fermentation

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Transformation que subissent certaines substances organiques, notamment les sucres, sous l'influence d'enzymes produites par divers micro-organismes.  2, record 1, French, - fermentation

Record number: 1, Textual support number: 1 OBS

fermentation : terme normalisé par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 1, French, - fermentation

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Proceso anaerobio mediante el cual algunos organismos descomponen substancias orgánicas con liberación de energía.  2, record 1, Spanish, - fermentaci%C3%B3n

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The key to the baking process is to achieve an adequate rate of gas production. This is done by careful regulation of the amounts of yeast, yeast substrate(fermentable sugars) and yeast nutrients(minerals required by yeast), and fermentation conditions, with equally careful regulation of chemical and physical actions and reactions(mixing conditions, oxidation and dough manipulation, for example) to bring the gluten into the physical state for optimum processing. In that state it will expand and hold sufficient gas to produce the loaf volume and crumb structure desired in the baked loaf.  1, record 2, English, - fermentable%20sugar

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le secret de la panification réside dans l'obtention d'une production gazeuse normale. L'on y parvient en dosant avec soin les quantités de levure, de supports de levure (sucres fermentescibles) et d'agents nutritifs de la levure (les minéraux dont elle a besoin) et en surveillant avec autant de soin les transformations physico-chimiques qui surviennent pendant le pétrissage, la fermentation et le façonnage et qui permettent de porter les propriétés physiques de la pâte à leur optimum. Une pâte ainsi faite gonfle et retient suffisamment de gaz pour donner à la miche de pain le volume et la structure de mie désirés.  1, record 2, French, - sucre%20fermentescible

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The substance or material that the yeast acts on and transforms to other products. For example, in dough fermentation maltose sugar is the yeast substrate and is converted to alcohol and carbon dioxide.  1, record 3, English, - yeast%20substrate

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Substance ou matière sur laquelle la levure agit et qui se transforme en d'autres produits. Par exemple, dans la fermentation de la pâte, le sucre maltose constitue le support de la levure et se transforme en alcool et en gaz carbonique.  1, record 3, French, - support%20de%20levure

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Several attempts have been made to replace the sponge-mixing and fermentation steps with a liquid sponge(sometimes called a brew or a broth) that can be blended, stored and transferred by simpler equipment and less labor.... Although some of these processes reserve all the flour for a later mixing stage, the current trend is to put at least 25 percent of the flour in the liquid sponge. In any case the yeast, some of the water and a fermentation substrate(some form of sugar) are included in the first mix. Since the brew is essentially a liquid, it can be blended by simple mixers of low power and can be transferred by pumps. The brew is normally fermented in large vertical tanks, whereas traditional sponges are fermented in "troughs"...  2, record 4, English, - liquid%20sponge%20process

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish