Fermented sour dough and method of making

Details Fermented sour dough and method of making Fermented sour dough and method of making

1995-06-02

1996-03-19

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426 62, A23L 1105, A21D 214

Patent

active

055002315

ABSTRACT:
Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.

REFERENCES:
patent: 4243687 (1981-01-01), Kline
patent: 4950489 (1990-08-01), Spiller
Dialog Data Base File 51(FTSA), Dialog Acc. No. 00344580, Abstracting DD 226475.
Troller et al., Water Activity and Food, 1978, Academic Press: New York, pp. 1-3.
European Search Report in a corresponding European Patent Application 92202055.7.
WO International Search report in a corresponding PCT application PCT/EP 93/01673.
Derwent Abstract of DE 3911961.
Derwent Abstract of DE 3504686.

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