Fermentation has historically been used to preserve food. The primary goal of food fermentation nowadays is to create a diverse range of fermentation products with various flavors, aromas, fragrances, and textures. We can produce hundreds of different types of dairy products (cheese, fermented milk products), vegetables (sauerkraut, pickles, olives), meat (fermented sausages), breads, alcoholic beverages (wine, beer, cider), vinegar and other food acids, and oils using various microbial strains, fermentation conditions (microorganisms, substrates, temperature, time of fermentation, etc.), and chemical engineering innovations. There are mainly two forms of fermentation, lactic acid and ethanolic and through them only a vast range of goods, flavors, and textures can be yielded. Both seek to alter the environment in order to prevent the growth of pathogenic or undesirable germs that can ruin or degrade food. Historically, the majority of items produced by fermentation were used in the food business, but in recent years, there has been increased interest in the production of bulk chemicals like ethanol and other solvents, specialized chemicals, biofuels, medicines, and industrial enzymes. Fermentation techniques are employed in agriculture(in production of normal silages, microbial insecticides , single-cell proteins, etc,) as well. As a result, it is crucial to compare the rates at which different flours ferment, which is exactly what we will do in this study paper, along with some other significant facts on the subject.