In order for bakery companies to launch differentiated products in the market, they need to have complete control over the process and the product, and for this they need a more thorough knowledge of the Natural Yeast Dough Culture (NYDC).
NYDC is a food matrix comprising flour, water and other ingredients, within which bacteria and metabolically active yeasts are found, leading to compounds that establish the bread-making process, and particularly, the organoleptic and nutritional characteristics of the end bread.
|SERVICES||THAT ENABLE||THAT OBTAIN|
|1||BASIC CHARACTERISATION OF NYDC|
Identifies the fundamental features of the NYDC.
|Gain a better understanding of the fermentation process.|
Make processing and formulation decisions.
|Differentiated product characterised.|
|2||CHARACTERISATION AND IDENTIFICATION OF MICRO-ORGANISMS, SUGARS AND ORGANIC ACIDS|
Achieve a greater understanding of the NYDC.
|Greater and better understanding of the fermentation process for decision-making about the process and the formulation.||Differentiated process in specific aspects: glycaemic index, functional aspects and technological aspects (anti-fungal activity, shelf-life, etc.)|
|3||COMPLETE CHARACTERISATION OF NYDC AND TECHNICAL CONSULTANCY|
Complete knowledge of the NYDC, even on a molecular level. Includes technical consultancy.
|Undertake biotechnological developments.|
Develop tailor-made natural yeast doughs.
Isolated and identified micro-organisms (bacteria and yeasts) so that if required, the NYDC can be inoculated.
Regular quality control procedure in an industrial process that uses Natural Yeast Dough as a fermenting agent.
|Establishing the pH||·||·||·|
|Quantifying reducer / fermentable sugars||·||·||·|
|Distributing sugars (Glucose, fructose, maltose, etc.)||·||·|
|Quantifying the total acidity||·||·||·|
|Quantifying the organic acids (lactic and acetic)||·||·|
|Quantifying the ethanol||·||·||·|
|Quantifying the amino acids||·|
|RAPD molecular analysis||·|
CNTA has broad experience in researching and developing industrial microbiology focusing on:
Optimising and controlling fermentation processes: bakery, vinegar, dairy, meat and brewing
Characterisation and control of the behaviour of the micro-organisms with technical interest (in the process/product) or functional interest (in the product)
Isolation, selection, characterisation, protection (micro-encapsulation) of micro-organisms with probiotic potential. Formulation of potentially probiotic foods
Specialised in industrial microbiology/biotechnology and microbial metabolism
for: Bioprocesses, Fermentations, Biotechnology, Classic Microbiology and Physics-Chemistry
of 400 Lactic Bacteria and 100 partially characterised Yeasts from a technological and functional perspective
based on the assessment of microbial metabolic activity, applicable to lactic/yeast bacteria with the aim of evaluating its technological and health potential as microbial flora in natural yeast formulae