MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING

Award Information
Agency:
Department of Agriculture
Branch
n/a
Amount:
$32,000.00
Award Year:
1988
Program:
SBIR
Phase:
Phase I
Contract:
n/a
Award Id:
9318
Agency Tracking Number:
9318
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
631 Christopal Drive, Cincinnati, OH, 45231
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
DR CLYDE E STAUFFER
() -
Business Contact:
() -
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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