Stabilising effect produced by bacteria in baking leaven - by addn of salt,申请号DE19893911961-传众专利搜索

Stabilising effect produced by bacteria in baking leaven - by addn of salt

申请公布号：DE3911961(A1)

申请号：DE19893911961

申请日期：1989.04.12

申请公布日期：1990.10.18

申请人：

MENGE, WILHELM, 3004 ISERNHAGEN, DE

发明人：MENGE, WILHELM, 3004 ISERNHAGEN, DE

分类号：A21D8/04

主分类号：A21D8/04

摘要：Leaven for use in baking bread or confectionery is prepd. from ground cereal grains or flour. After addn. of the required strain of bacteria, acidification proceeded until the necessary metabolic bacterial activity level was reached. At this point, salt was added in an amt. corresp. to up to 2.5% of the flour etc., content in the main dough mass. Acidity level in the dough then remained constant, at least for a period of many weeks. USE - For large scale baking operations, where constant taste and other properties, largely dependent on acidity are maintained, irrespective of varying grain properties.