MEASURING FERMENTATION PRODUCTS DURING BREAD PROCESSING

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.