Process of making fermented sour doughs

Details Process of making fermented sour doughs Process of making fermented sour doughs

1995-05-17

1998-03-03

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 26, 426 61, 426496, A21D 804

Patent

active

057231613

ABSTRACT:
The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, 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 lactic acid: acetic acid of the doughs is <3.0.
The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.

REFERENCES:
patent: 2023500 (1935-12-01), Wogerbauer
patent: 2476242 (1949-07-01), Ginsburg
patent: 3410692 (1968-11-01), Wutzel
patent: 3438786 (1969-04-01), Wutzel
patent: 4243687 (1981-01-01), Kline
patent: 4666719 (1987-05-01), Spiller
patent: 4950489 (1990-08-01), Spiller
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.
Troller et al., "Water Activity and Food", 1978, Academic Press, New York, pp. 1-3.

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