Production of a natural leavened dough for the preparation of br

Details Production of a natural leavened dough for the preparation of br Production of a natural leavened dough for the preparation of br

1979-04-27

1980-12-09

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 25, 426128, 426392, 426549, 426556, 426653, A21D 208, A21D 1500

Patent

active

042385121

ABSTRACT:
In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough bacteria are allowed to form acid in said cereal mash until bacteriological metabolic activity is inhibited by the lactic and acetic acid produced. Preferably the formation of lactic and acetic acid is allowed to continue until, because of the formation of the acid, the bacteriological metabolic production is so inhibited that self preservation is allowed.

REFERENCES:
patent: 2060264 (1936-11-01), Swift
Pyler, Baking Science and Technology, vol. II, (1973), Siebel Publishing Co., Chicago, 782-793.
Schultz, "Rye Bread Production", The Bakers Digest, 40(4), (1966), 77-80.

Affiliated with

Also associated with

Rating

Production of a natural leavened dough for the preparation of br does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Production of a natural leavened dough for the preparation of br, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Production of a natural leavened dough for the preparation of br will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2280608