Servicios
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:
| 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. |
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:
| Services | 1 | 2 | 3 |
|---|---|---|---|
| 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 | · | ||
¿Por qué con 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
Specialised in industrial microbiology/biotechnology and microbial metabolism
Laboratories
for: Bioprocesses, Fermentations, Biotechnology, Classic Microbiology and Physics-Chemistry
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