Process of manufacturing barm for bakery and pastry products

Details Process of manufacturing barm for bakery and pastry products Process of manufacturing barm for bakery and pastry products

1983-06-21

1985-12-31

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 7, 426 14, 426 20, 426 44, A21D 200, A23L 128, C12G 308

Patent

active

045620784

ABSTRACT:
Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20.degree.-30.degree. C. The Koji is prepared by inoculating steamed rice with Aspergillus oryzae.

REFERENCES:
patent: 1274898 (1918-08-01), Kohman
patent: 3527644 (1970-09-01), Landfried et al.
patent: 4308284 (1981-12-01), Noda et al.
patent: 4423078 (1983-12-01), Darley et al.

Affiliated with

Also associated with

Rating

Process of manufacturing barm for bakery and pastry products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process of manufacturing barm for bakery and pastry products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process of manufacturing barm for bakery and pastry products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1024111