Fermented flour and method of preparation

Details Fermented flour and method of preparation Fermented flour and method of preparation

1975-04-24

1976-06-15

Hoffman, James R.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426622, A23L 110, A21D 208, A23L 123

Patent

active

039638359

ABSTRACT:
A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.

REFERENCES:
patent: 1910967 (1933-05-01), Ruckdeschel
patent: 2023500 (1935-12-01), Wogerbauer
patent: 2060264 (1936-11-01), Swift
patent: 2322940 (1943-06-01), Kirby et al.
patent: 2476242 (1949-07-01), Ginsburg
patent: 3615697 (1971-10-01), Hollenbeck

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