What was the challenge or problem to solve?
During the fermentation of a dough, the cell culture goes through different stages, varying both in quantity and in the species of microorganisms present.
At each stage, the conditions of the product change, so it is of interest to carry out a microbiological study at each stage in order to correlate the results with different variables and thus be able to optimize the fermentation process.
How was it addressed or what was the solution?
- To know what happens in the culture of microorganisms in the different phases of a bread dough fermentation.
- Design of an adapted methodology for the preparation of the dough in different stages.
- Perform a culture of microorganisms, choosing different points of each stage.
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