Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1990-10-22
1992-04-28
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426533, 426580, 426583, 426650, A23C 912, A23L 123
Patent
active
051087669
ABSTRACT:
A process for producing bread flavorants is disclosed. The process starts with a mixture of milk and/or whey, water and optionally flour, sodium citrate, saccharose and yeast. The mixture is fermented at a temperature leading to the production of aroma substances and acids, typically in the 25.degree.-45.degree. C. range, using an inoculum which comprises at least one heterofermentative bacterial culture of Lactobacillus, e.g. L. casei subsp. rhamnosus and optionally one or more heterofermentative or homofermentative lactic bacterial cultures. These flavorants are added to bakery products at concentrations of about 2-4% (dry weight; flour basis) to enhance their flavor. At higher concentrations sourdough-type bread is obtained using a process substantially shorter than known processes. The resulting flavorant is stable when refrigerated and can be used in dried form.
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Matz, 1987, Ingredients for Bakers, Pan-Tech International, McAllen, Tex., pp. 16, 111-112, 160-161.
Audet Johanne
Gelinas Pierre
Lachance Odette
Czaja Donald E.
Pratt Helen
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