GB980384A - Preparation of leavened bread - Google Patents

Preparation of leavened bread

Info

Publication number
GB980384A
GB980384A GB3298061A GB3298061A GB980384A GB 980384 A GB980384 A GB 980384A GB 3298061 A GB3298061 A GB 3298061A GB 3298061 A GB3298061 A GB 3298061A GB 980384 A GB980384 A GB 980384A
Authority
GB
United Kingdom
Prior art keywords
micro
leaven
medium
culture
acidity
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3298061A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENRI MARGULIS
Original Assignee
HENRI MARGULIS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR838970A external-priority patent/FR1274981A/en
Priority claimed from FR872917A external-priority patent/FR80326E/en
Application filed by HENRI MARGULIS filed Critical HENRI MARGULIS
Publication of GB980384A publication Critical patent/GB980384A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A process for preparing leavened bread in which a micro-organism preparation containing substantially exclusively the micro-organism Lactobacillus cereale is used as leaven is characterized in that the micro-organism preparation has been obtained by culture at a temperature of from 52-54 DEG C. on a medium consisting of dextrinized flour, glucose or maltose, a source of growth substances and nitrogen and if necessary an agent (A) for starting, and/or an agent (B) for accelerating, the fermentation. (A) may be malt; (B) may be ammonium sulphate. A preferred medium consists of dextrinized flour, malt, ammonium sulphate, dried wheat germ and water. After sterilization, the medium is inoculated with the culture of bakers leaven containing Lactobacillus cereale and agitated at 52 DEG C. until the culture reaches its maximum acidity. Surviving bacteria were re-planted five times in the same sterile medium to produce the desired strain of Lactobacillus cereale having improved acidogenic capacity, resistance to acidity and producing almost entirely lactic acid. To make the bread, 4 litres of leaven of which 10 c.c. have an acidity corresponding to that of 12-15 c.c. decinormal acid, are used for 80-100 kg. of flour.
GB3298061A 1960-09-17 1961-09-14 Preparation of leavened bread Expired GB980384A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR838970A FR1274981A (en) 1960-09-17 1960-09-17 Improved manufacturing process for sourdough bread
FR872917A FR80326E (en) 1961-09-09 1961-09-09 Improved manufacturing process for sourdough bread

Publications (1)

Publication Number Publication Date
GB980384A true GB980384A (en) 1965-01-13

Family

ID=26187545

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3298061A Expired GB980384A (en) 1960-09-17 1961-09-14 Preparation of leavened bread

Country Status (1)

Country Link
GB (1) GB980384A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0564782A2 (en) * 1992-04-09 1993-10-13 Hüls Aktiengesellschaft Process for the preparation of a wheat sponge dough
FR2701356A1 (en) * 1993-02-11 1994-08-19 Phil Xn 90 Additive compound for breadmaking
WO1996013981A1 (en) * 1994-11-08 1996-05-17 Quest International B.V. Dry bakery products and a process for their preparation
PL423970A1 (en) * 2017-12-20 2019-07-01 Nosek Tomasz Piekarnia Dried sourdough containing Lactobacillus diolivorans KKp 2057p and Lactobacillus reuteri KKP 2048p strains and method for obtaining it

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0564782A2 (en) * 1992-04-09 1993-10-13 Hüls Aktiengesellschaft Process for the preparation of a wheat sponge dough
EP0564782A3 (en) * 1992-04-09 1995-04-05 Huels Chemische Werke Ag Process for the preparation of a wheat sponge dough
FR2701356A1 (en) * 1993-02-11 1994-08-19 Phil Xn 90 Additive compound for breadmaking
WO1996013981A1 (en) * 1994-11-08 1996-05-17 Quest International B.V. Dry bakery products and a process for their preparation
US6649197B2 (en) 1994-11-08 2003-11-18 Quest International B.V. Dry bakery products and a process for their preparation
PL423970A1 (en) * 2017-12-20 2019-07-01 Nosek Tomasz Piekarnia Dried sourdough containing Lactobacillus diolivorans KKp 2057p and Lactobacillus reuteri KKP 2048p strains and method for obtaining it

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