Characterisation of natural yeast dough culture
Services

R&D&i

Characterisation of natural yeast dough culture

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).

Differentiated products, greater control over the process and the product and cost savings

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.

To discover the NYDC, CNTA offers the following services:

SERVICESTHAT ENABLETHAT OBTAIN
1BASIC 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.
2CHARACTERISATION 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.)
3COMPLETE 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.
Tailor-made products.
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.

Service comparison:

Services123
Microbiological characterisation
Micro-organism count···
Identifying micro-organisms··
Chemical characterisation
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·

Why choose CNTA?

CNTA has broad experience in researching and developing industrial microbiology focusing on:

1

Bioprocesses

Optimising and controlling fermentation processes: bakery, vinegar, dairy, meat and brewing

2

Biotechnology

Characterisation and control of the behaviour of the micro-organisms with technical interest (in the process/product) or functional interest (in the product)

3

Probiotics

Isolation, selection, characterisation, protection (micro-encapsulation) of micro-organisms with probiotic potential. Formulation of potentially probiotic foods

To do this, we have:

Researchers

Researchers

Specialised in industrial microbiology/biotechnology and microbial metabolism

Laboratories

Laboratories

for: Bioprocesses, Fermentations, Biotechnology, Classic Microbiology and Physics-Chemistry

Strain cultivation

Strain cultivation

of 400 Lactic Bacteria and 100 partially characterised Yeasts from a technological and functional perspective

10

Trial methods

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

#Follow us on Instagram