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MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING

Award Information

Agency:
Department of Agriculture
Branch:
N/A
Award ID:
9318
Program Year/Program:
1988 / SBIR
Agency Tracking Number:
9318
Solicitation Year:
N/A
Solicitation Topic Code:
N/A
Solicitation Number:
N/A
Small Business Information
Technical Foods Consultants
631 Christopal Drive Cincinnati, OH 45231
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Woman-Owned: No
Minority-Owned: No
HUBZone-Owned: No
 
Phase 1
Fiscal Year: 1988
Title: MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING
Agency: USDA
Contract: N/A
Award Amount: $32,000.00
 

Abstract:

DEVELOPMENT OF ANOVEL ANALYTICAL METHODOLOGY FOR USE IN COM-MERCIAL BAKERIES IS PROPOSED. THIS METHODOLOGY WILL ALLOW PRODUCTION PERSONNEL TO ACCURANTELY MONITOR THE STATUS OF FLOUR/WATER/YEAST ("SPONGE") DURING FERMENTATION AND ENSURE THAT THE PROCESS IS PROCEEDING ACCORDING TO SPECIFICATIONS. THE ANALYSIS WILL BE SIMPLE AND QUICK SO THAT THE FERMENTA--TION PROCESS CAN BE PERIODICALLY SAMPLED AND TESTED. SMALL ADJUSTMENTS CAN BE MADE DURING A SHIFT TO KEEP THE SPONGE FERMENTATION WITHIN SPECIFICATIONS, RATHER THAN LARGE ADJUSTMENTS MADE AFTER A PROBLEM HAS EVINCED ITSELF IN THE PROD- UCTION OF CRIPPLED OR POOR QUALITY BREAD. PRESENT METHOD OLOGY FOR SUCH MONITORING IS INADEQUATE FOR PRECISE CONTROL.ENZYMATIC MEASUREMENT OF FERMENTATION METABOLITES; ESTABLISHTHE EFFECT OF FERMENTATION PARAMETERS ON PRODUCTION OF THOSE PRODUCTS; EVALUATE THE INFLUENCE OF FERMENTATION PROD UCT CONCENTRATION ON BREAD QUALITY; AND DISCUSS (WITH IN- STRUMENT MANUFACTURERS) WAYS TO MAKE TECHNOLOGY PACKAGE FOR USE BY BAKERY PERSONNEL.

Principal Investigator:

Dr clyde e stauffer
0

Business Contact:

Small Business Information at Submission:

Technical Foods Consultants
631 Christopal Drive Cincinnati, OH 45231

EIN/Tax ID:
DUNS: N/A
Number of Employees: N/A
Woman-Owned: No
Minority-Owned: No
HUBZone-Owned: No