Methods and compositions for making fermented cereal products

Details Methods and compositions for making fermented cereal products Methods and compositions for making fermented cereal products

1998-05-13

2000-05-23

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426549, 426496, A21D 224, A21D 1002

Patent

active

06066343&

ABSTRACT:
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.

REFERENCES:
patent: 4897350 (1990-01-01), El-Megeed et al.
patent: 4950489 (1990-08-01), Spiller

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