MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING

Award Information
Agency:
Department of Agriculture
Amount:
$32,000.00
Program:
SBIR
Contract:
N/A
Solitcitation Year:
N/A
Solicitation Number:
N/A
Branch:
N/A
Award Year:
1988
Phase:
Phase I
Agency Tracking Number:
9318
Solicitation Topic Code:
N/A
Small Business Information
Technical Foods Consultants
631 Christopal Drive, Cincinnati, OH, 45231
Hubzone Owned:
N
Woman Owned:
N
Socially and Economically Disadvantaged:
N
Duns:
N/A
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.

Agency Micro-sites

US Flag An Official Website of the United States Government