MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: N/A
Agency Tracking Number: 9318
Amount: $32,000.00
Phase: Phase I
Program: SBIR
Awards Year: 1988
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
631 Christopal Drive, Cincinnati, OH, 45231
DUNS: N/A
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 DR CLYDE E STAUFFER
 () -
Business Contact
Phone: () -
Research Institution
N/A
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.

* Information listed above is at the time of submission. *

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