Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1985-11-05
1987-05-19
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 61, 426 62, 435 42, 435253, 435255, A21D 236, A21D 804, A23L 1105
Patent
active
046667199
ABSTRACT:
A culture contained in a whole grain barm for effecting natural leavening of breads, baked goods and the like is disclosed. The culture contains a newly identified Lactobacillus sp. bacteria named Lactobacillus brevis, atypical and a nonmaltose-digesting Saccharomyces sp. yeast preferably Saccharomyces dairensis. The isolation of Lactobacillus sp. and Saccharomyces sp. organisms and their use in leavening processes are also disclosed.
REFERENCES:
patent: 3734743 (1973-05-01), Kline et al.
patent: 3891773 (1975-06-01), Kline et al.
patent: 3963835 (1976-06-01), Gryezka
patent: 4243687 (1981-01-01), Kline
Jago, The Technology of Bread Making, 1921, Bakers' Helper Co., Chicago, pp. 236-239.
Matz, Bakery Technology and Engineering, 2nd Ed., 1972, Avi: Westport, Conn., p. 214.
Buchanan et al, Bergey's Manual of Determinative Bacteriology, 8th Ed., 1974, The Williams & Welbuis Co., Balt., pp. 529, 550-551, 577.
Kreger-van Rij, The Yeasts, 1984, Elsevier: Amsterdam, pp. 379-395.
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