GB980384A - Preparation of leavened bread - Google Patents
Preparation of leavened breadInfo
- 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
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.
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)
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 |
-
1961
- 1961-09-14 GB GB3298061A patent/GB980384A/en not_active Expired
Cited By (6)
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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