Freeze-dried natural sour dough starter

Details Freeze-dried natural sour dough starter Freeze-dried natural sour dough starter

1977-06-13

1979-02-20

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, A21D 804

Patent

active

041408004

ABSTRACT:
A freeze-dried sour dough French bread starter culture, or baking additive is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82.degree. F. until a specified acidity level is reached corresponding to about 2 .times. 10.sup.9 viable bacteria per gram; cooling to about 55.degree. F. and adding stabilizers compatible with the flour system, freezing under moderate conditions (-10.degree. to -25.degree. F.) without first separating the cells from the flour medium; followed by freeze-drying in vacuo to a moisture content in the final product of about 2%.

REFERENCES:
patent: 3734743 (1973-05-01), Kline et al.
patent: 3891773 (1975-06-01), Kline et al.
patent: 3897307 (1975-07-01), Porubcan et al.
patent: 4053642 (1977-10-01), Hup et al.

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