Development of a novel analytical methodology for use in commercial bakeries is proposed. This methodology will allow production personnel to accurately 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 fermentation 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 production of crippled or poor quality bread. Present methodology for such monitoring is inadequate for precise control. Based upon previous work by the principal investigator, Technical Food Consultants will: develop protocols for enzymatic measurement of fermentation metabolites; establish the effect of fermentation parameters on production of those products; evaluate the influence of fermentation product concentration on bread quality; and discuss (with instrument manufacturers) ways to make a technology package for use by bakery personnel.Applications:Commercialization would entail production of a package of analytical equipment and supplies which would be purchased by bakeries for monitoring sponge fermentation, a key step in their production process. Annual savings of up to 15 million for the industry are possible.
