EP4211226A1 - Formulation liquide pour la fermentation de pâtes pour produits cuits - Google Patents

Formulation liquide pour la fermentation de pâtes pour produits cuits

Info

Publication number
EP4211226A1
EP4211226A1 EP21759135.3A EP21759135A EP4211226A1 EP 4211226 A1 EP4211226 A1 EP 4211226A1 EP 21759135 A EP21759135 A EP 21759135A EP 4211226 A1 EP4211226 A1 EP 4211226A1
Authority
EP
European Patent Office
Prior art keywords
water
formulation
dough
microorganism
liquid formulation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP21759135.3A
Other languages
German (de)
English (en)
Inventor
Filippo Bussinelli
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Probiotiq Srl
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP4211226A1 publication Critical patent/EP4211226A1/fr
Pending legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D24/00—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof
    • B01D24/02—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof with the filter bed stationary during the filtration
    • B01D24/04—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof with the filter bed stationary during the filtration the filtering material being clamped between pervious fixed walls
    • B01D24/08—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof with the filter bed stationary during the filtration the filtering material being clamped between pervious fixed walls the filtering material being supported by at least two pervious coaxial walls
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D24/00—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof
    • B01D24/02—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof with the filter bed stationary during the filtration
    • B01D24/10—Filters comprising loose filtering material, i.e. filtering material without any binder between the individual particles or fibres thereof with the filter bed stationary during the filtration the filtering material being held in a closed container

Definitions

  • Embodiments described herein refer to a liquid formulation for the fermentation of doughs for baked products.
  • the invention relates to a liquid formulation based on microorganisms, more precisely, strains of gram-positive microorganisms that may be used in the food industry.
  • leavening agents in the preparation of baked products made from a flour-based mixture, such as, for example, bread, focaccia, breadsticks, crostini, pizza, panettoni, pandori, colombe and the like has long been known.
  • the leavening agent serves to lend the final baked product its texture, its internal honeycomb-like structure and its lightness.
  • leavening agents that can be used for this purpose, some of which are commercially available as ready-to-use leavening agents, such as, for example, brewer’s yeast or sodium bicarbonate.
  • yeast is commercially available in solid form and is to be used as is, by mixing it directly into the dough of the baked product it is desired to obtain.
  • yeast One drawback of brewer’s yeast is that it must be stored at a controlled refrigeration temperature, typically in a refrigerator at 4°C. Furthermore, it has a short shelf life, no greater than ten days, even if it is duly stored at a refrigeration temperature.
  • yeast lies in its heaviness and its organoleptic properties, which are generally unappealing to the public. It is therefore necessary for it to be properly dosed in the doughs to be leavened, as otherwise the baked product obtained will be difficult to digest and sometimes also have a flavour directly ascribable to the brewer’s yeast itself.
  • Sourdough starter is also known, which, compared to brewer’s yeast, is more digestible, does not give unpleasant flavours to baked products, and can be kept longer, for example one or two months. Sourdough starter can also be made at home from flour that is left to ferment in water, so as to activate different species of bacteria naturally present in flour.
  • the mixture obtained begins swelling about two days after the start of fermentation, after which it needs to be regularly refreshed by adding flour and fresh water. Refreshing the sourdough starter serves to nourish the starter and make it stronger.
  • a drawback of sourdough starter is that the process for making it, particularly at home, takes at least two weeks and requires patience, care and attention. For example, in some recipes it is recommended to refresh the mixture every day for a period of time ranging from two to four weeks. Furthermore, the final mixture has a very viscous and sticky consistency, which makes handling and weighing it difficult when one is carrying out a recipe.
  • liquid sourdough starter which differs from the solid one (described above) in that it is more hydrated.
  • the liquid sourdough starter is easier to handle and weigh in order to carry out a recipe and also keeps better than solid sourdough starter.
  • it has the same drawback of a long and tedious preparation.
  • sourdough starters be they in solid or liquid form, is that they are not pure, since they contain both active bacteria and their substrate.
  • Another disadvantage of sourdough starters lies in the fact that it is impossible to precisely indicate the quantity of active bacteria, because the sourdough starter is a product that is continuously evolving from the standpoint of microorganisms. In addition to being an active product, it is also unstable as a result of the presence of live microorganisms that cannot withstand adverse conditions, for example heat.
  • the microorganisms that allow the doughs to rise are alive, and must be kept alive within the sourdough starter itself in order to avoid losing the leavening property of the starter. Keeping the active bacteria alive requires the presence of their substrate, as well as storage at a controlled temperature of 4°C. It should also be noted that it is difficult, if not impossible, to keep sourdough starter for more than sixty days.
  • liquid sourdough starter lies in the need, while the doughs are rising, to regularly add brewer’s yeast in order to give a boost and development to the leavening. Furthermore, the need to have a refrigeration temperature makes sourdough starters difficult to use in an automatic production line.
  • Biga An alternative to leavening agents - whether ready to use or not - for preparing baked products is the biga, which can be in solid or liquid form. Biga is usually used in breadmaking with the so-called indirect method.
  • Biga is a starter dough obtained by mixing water, flour and yeast, to which, after a fermentation time ranging from ten to forty-eight hours, the other ingredients for preparing the desired baked product are added. Brewer’s yeast and strong flours are typically used.
  • Biga too, has the drawback of a short shelf life, forty-eight hours at most, and there is also the necessity of keeping it at a controlled temperature, typically no higher than 18°C. Furthermore, it is not possible to precisely quantify the bacteria present in the mixture, which, similarly to what was said for the sourdough starter, is not pure, as it also includes the substrate of the active bacteria. Moreover, biga also has low digestibility, and therefore requires long dough rising times in order to obtain a baked product that is not heavy. In particular, it has been verified that in order to obtain a digestible pizza starting from a liquid biga, it is necessary to age the biga for sixteen hours, and then let the dough rise for eight or ten hours.
  • a further alternative to the use of leavening agents and biga envisages using bacteria, which are commercially available today in a freeze-dried or heat-treated form.
  • the step of hydrating and activating the bacteria is not easy to implement, as it requires a specific, suitable technology as well as the presence of specialised personnel. This implies an increase in production costs, which are added to the already high cost of freeze-dried or heat-treated bacteria. There thus exists a need for an improved formulation for the fermentation of doughs for baked products that may overcome at least one of the drawbacks of the prior art.
  • one object of the present invention is to provide a formulation for the fermentation of doughs for baked products that is active and pure.
  • a further object of the present invention is to realise a formulation for the fermentation of doughs for baked products that is easy to use, and can be used in automatic production lines.
  • Yet a further object is to realise a formulation for the fermentation of doughs for baked products that can be kept longer compared to the known formulations.
  • a further object is to provide a formulation for the fermentation of doughs for baked products that makes it possible to produce baked products with rising and organoleptic properties that are at least comparable to those of the baked products produced with the known methods.
  • a further object is to devise a process for preparing baked products.
  • a formulation for the fermentation of doughs comprises at least one gram-positive bacterial microorganism compatible with use in foodstuffs. Said microorganism is provided stabilised in water.
  • Providing at least one gram-positive bacterial microorganism in a form stabilised in water makes it possible to use, in a process for fermenting a dough for a baked product, a formulation containing pure, active, live bacteria. What is being spoken of is in fact a starter formulation to be used as an adjuvant in the leavening of doughs.
  • the formulation according to the invention has no substrates for the bacteria present in it. Metabolites of the bacteria may however be present.
  • Another advantage of the form stabilised in water lies in the extended shelf life of the microorganisms, up to six months at room temperature. Therefore, not only is the shelf life improved, but use is also facilitated, because it is not necessary to keep the formulation at a controlled refrigeration temperature. Thanks to this advantageous aspect, the formulation may be used in an automatic production line.
  • the microorganisms are stable, and it is possible to know their concentration. This enables a precise quantification of the microorganisms on the basis of a volume of the formulation.
  • said at least one gram-positive microorganism is a lactic acid bacterium, in particular a lactic acid bacterium selected from the genera: Lactobacillus, or Lactococcus, or Pediococcus, or else a bacterium of the genus Leuconostoc, wherein said genera of lactic acid bacteria can possibly be used individually, in a pair or all together.
  • said at least one microorganism is selected in the group of the species of bacteria consisting in: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetylactis, lactic acid Pediococcus, and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.
  • the microorganism is stabilised with water and also with sugar or a derivative thereof.
  • the microorganism is stabilised in water with sugar cane molasses, with the addition of other forms of nourishment.
  • a liquid formulation comprising at least one gram-positive bacterial microorganism, compatible with use in foodstuffs, and stabilised in water, in the preparation of a dough for baked products, preferably as an adjuvant for the fermentation of a dough for baked products.
  • a method for preparing leavened baked products comprising a step of fermenting a dough in the presence of a liquid formulation comprising at least one gram-positive bacterial microorganism compatible with use in foodstuffs, stabilised in water.
  • the liquid formulation is as described previously.
  • a process for preparing the above-described liquid formulation comprising a step of colonising a granular material immersed in water with a microbial colony comprising the gram-positive bacterial microorganism compatible with use in foodstuffs, a step of nourishing the microorganism with a nutrient so as to increase the biomass thereof, and a step of supplying a flow of water through the granular material, and thus also through the colony of microorganisms, so as to stabilise the bacterial microorganisms in the water.
  • the process comprises repeatedly supplying the water through the granular material so as to increase the quantity of microorganisms stabilised in the water.
  • - figs. 1 B-4B are schematic views of the evolution of microorganisms during successive steps of production of the liquid formulation.
  • the liquid formulation in accordance with the invention is a starter of plant origin obtained from one or more living microorganisms stabilised in water, preferably in the presence of sugar cane molasses, or through the addition of other forms of nourishment. It is intended in particular for use as an adjuvant for natural leavening, with the addition of yeast, more particularly in the sector of baked products.
  • Baked product can mean a cereal or non-cereal flour-based baked product such as bread, bread replacements such as crackers, crostini or breadsticks, or sweets, sweet or savoury cakes, doughnuts, panettone, pandora, matzah, piadina, tortillas, pizzas, focaccias, biscuits, pastries, croissants, brioches, pandori, panettoni, colombe, puff pastries in general, or the like.
  • bread replacements such as crackers, crostini or breadsticks, or sweets, sweet or savoury cakes
  • Baked products that are either fermented or not fermented, or leavened with a chemical leavening agent are included here.
  • a chemical leavening agent for example sodium bicarbonate
  • the fermented products are products fermented by yeasts, or products of mixed fermentation.
  • Present among the non-fermented products are matzah, piadina, tortillas or the like.
  • Present among the products leavened with a chemical leavening agent are sweets, sweet cakes, or savoury cakes.
  • the liquid formulation comprises, as the microorganism stabilised in water, at least one lactic acid bacterium, more preferably one belonging to the genus Lactobacillus, or Lactococcus, or Pediococcus, or else a bacterium of the genus Leuconostoc.
  • the aforesaid genera of lactic acid bacteria can possibly be used individually, in a pair or all together.
  • said at least one microorganism stabilised in water is selected in the group of bacterial species which includes: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetylactis, lactic acid Pediococcus and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.
  • the liquid formulation comprises a mixture of at least two of these bacteria. Even more advantageously, the liquid formulation comprises a mixture of all the above-mentioned bacteria.
  • a final lactic acid bacteria concentration in the order of 10 10 CFU/g of formulation can be provided for.
  • the final concentration can preferably be in relation to the applications and final requirements, with the creation of specific formulations.
  • the Applicant has found that the bacterial strains specified above all have specific characteristics in baked product applications. For example, the Lactococcus lactis ssp., lactis biovar and diacetylactis strains enhance the flavours of butter and pastries. L.
  • Fermentum and Leuconostoc mesenteroides ssp cremoris provide gas, volume and strength in the case, for example, of products to be frozen, either raw or baked.
  • the formulation has an ochre colour and a slightly fruity odour.
  • the pH of the formulation is acidic, preferably comprised between 3 and 6, more preferably comprised between 3.5 and 4.5.
  • the formulation is practically gluten free since no products containing gluten or other allergy-causing substances are used in its production.
  • the formulation has very low concentrations of sugars, fructose, glucose, galactose, sucrose and maltose, all less than 1 g/100ml of formulation.
  • a lactic acid concentration comprised between 3 and 5 g/l
  • a tartaric acid concentration of between 2 and 4 g/l and an acetic acid concentration of less than 2 g/l have also been measured. It is believed, furthermore, that other metabolites produced by the fermentation of the strains are also present.
  • the formulation does not supply any energy and is free of fats, carbohydrates, proteins and salt.
  • the formulation is packaged in containers made of a material suitable for contact with food, for example polyethylene terephthalate (PET).
  • the containers can be canisters with a volume of 5 to 100 litres, or a tank with a volume of 500 litres or more.
  • the formulation of live microorganisms stabilised in water is preferably obtained from a mixture of freeze-dried strains treated so as to be hydrated and activated.
  • the mixture of strains is preferably a mixture of strains of lactic acid bacteria and can comprise, for example, one or more bacteria selected from L. acidophilus, L. Brevis, L. Fermentum, L. Paracasei, L. plantarum, L. mesenteroides ssp. Cremoris, lactic acid Pediococcus and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.
  • the mixture of freeze-dried strains is strengthened with an addition of L. Fermentum and L. mesenteroides ssp. Cremoris, L. Lactis ssp, Lactis briovar, diacetylactis, L. Rhamnosus and L. Plantarum.
  • the treatment of the freeze-dried strains takes place in a filter apparatus 10, preferably of the type described in application WO-A-2019/053569, whose contents are entirely incorporated herein by reference.
  • the filter apparatus 10 comprises, among other things, a filtering bed 20 made of granular material 21 placed in a receptacle 30 that is preferably cylindrical and positioned vertically.
  • the receptacle 30 is provided with at least a first inlet for a liquid F1 to be filtered and at least an inlet for a cleaning liquid C (said inlets are not represented in the figures).
  • the granular material 21 is sand, more preferably quartz sand.
  • the filtering bed 20 is arranged in a filtration chamber 40 that is preferably oriented vertically, coaxially with the receptacle, and delimited by an outer porous wall 41 and an inner porous wall 42, so as to delimit an internal space 50 for the evacuation of the filtered liquid F2.
  • the first inlet is configured so that the liquid to be filtered F1 is supplied around the filtration chamber 40, so that the liquid to be filtered F1 passes through the filtering bed 20 substantially radially and from the outside towards the inside of the filtration chamber 40.
  • the second inlet is preferably configured in such a way that the cleaning liquid C is supplied from the bottom of the filtration chamber 40.
  • the desired flow of liquid F1 from outside the filtration chamber 40 towards the inside, can be obtained, for example, by means of a pump connected at the outlet of the inner space 50 so as to create negative pressure therein.
  • the liquid to be filtered F1 and the cleaning liquid C are advantageously potable liquids, more advantageously water.
  • an initial step of filling the filtration chamber 40 with cleaning water C preferably groundwater (figs. 1A and 1 B), is carried out.
  • the water is then brought to a predetermined temperature that is appropriate for the strains to be introduced.
  • strains are preferably introduced into the core of the granular material 21 by means of a dosing pump, not illustrated in the figures.
  • a phase of growth of the previously introduced biomass begins, during which the hydrated bacteria are nourished with a nutrient N, preferably a sugary nutrient, more preferably sugar cane molasses (figs. 2A and 2B).
  • a nutrient N preferably a sugary nutrient, more preferably sugar cane molasses
  • the water F1 and the molasses N are supplied simultaneously, for example mixed together. They are preferably supplied radially from outside the filtration chamber 40 towards the internal space 50. During this step, which begins the actual production of the formulation, the bacteria 60 grow within the granular material 21 (fig. 2B) thanks to the nutrient N.
  • the same water to be filtered F1 is repeatedly supplied radially and from outside the filtration chamber 40 towards the inside, so as to impact and thus collect the grown bacteria 60 (figs. 3A and 3B). During this step, the water F1 is enriched with live, active bacteria.
  • the flow of water F1 is continuous, giving rise to a phase of stabilisation of the bacteria 60 in the water, together with the metabolites thereof.
  • the flow is sufficient to ensure a continuous production of bacteria 60.
  • a step of collecting of the bacteria 60 takes place, during which the enriched radial flow (corresponding to the flow of filtered water F2), is made to flow through the internal space 50 and supplied outside the apparatus 10 (fig. 4A and 4B).
  • EXAMPLE 1 A recipe for ciabatta-type bread was carried out with direct high-hydration dough using the formulation according to the invention as an adjuvant, and with a low dose of brewer’s yeast.
  • the formulation used in this example comprises a mixture of the following microorganisms: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, lactic acid Pediococcus and Pediococcus pentosaceus.
  • the mixture of microorganisms was stabilised in water by means of the above-described process, and was at a concentration of 2.2x10 10 CFU/g of formulation.
  • composition of the dough prepared is specified in the following table:
  • the dough is allowed to rest for 2 hours at 30°C; after one hour the dough is folded.
  • the dough is then cut on a floured surface into 450g portions, which are allowed to rise at 30°C in an environment with 80% humidity for 90 minutes, and subsequently placed in a static electric oven at 240°C with steam. After 5 minutes of baking the temperature is lowered to 230°C. Baking continues for another 35 minutes, the last 15 without steam in the oven.
  • EXAMPLE 2 (COMPARISON) The same recipe was carried out with a classic direct high-hydration dough using a technological adjuvant based on ascorbic acid, xylanase and amylase. The dough also contains compressed brewer’s yeast.
  • composition of the dough is specified in the table below:
  • a visual comparison between the ciabatta loaves obtained in example 1 and in example 2 shows that they are very similar, in particular they seem to have risen to a substantially equal degree. Seen from the outside, the two ciabatta loaves have the same appearance and show comparable dimensions and volumes, a sign that the two leavening processes are similar to each other.
  • both ciabatta loaves have alveolar holes distributed throughout the entire internal volume of the bread.
  • the internal holes of the bread in example 1 are slightly larger than the holes of the bread in example 2.
  • the one obtained in example 1 (with the formulation according to the invention) has a toastier and sweeter aromatic profile compared to the ciabatta in example 2.
  • example 2 is a conventional product with very low digestibility values, as the rising times were not useful for generating the lactic acid bacteria present in the flour, but the enzyme-based adjuvant used worked only on organoleptic aspects of the final product.
  • the digestibility properties are excellent and the bread tasted does not cause bloating or heaviness, unlike the bread in example 2.
  • the bread in example 1 has a shelf life of 4-5 days in terms of softness and flavour, whereas it was found that the bread in example 2 lasted 1 day and then became dry.
  • the formulation according to the invention enables a baked product to be obtained which is equal to, if not better, than a baked product obtained using adjuvants based on ascorbic acid and enzymes.
  • the formulation enables one to obtain not only a more risen bread, but also a dough with better workability during the formation of the dough, and endowed with excellent extensibility during forming and rising.
  • the half-life of the dough is increased without altering rising, even for a duration of 15 days, when kept at a temperature of 4-6 °C;
  • the strains act as vehicles for and metabolise a considerable number of substances that humans are unable to digest, identified among the carbohydrates of flour and the ingredients used for the production of foods. Such substances are pre-digested, producing metabolites that improve the organoleptic characteristics of the final product in a healthy and useful manner, completely naturally, and safeguarding human health;
  • the Applicant has verified that the product remains soft in its package for at least 120 days without the addition of additives and with a 20-30% reduction in animal and vegetable fats;
  • the use of the formulation in addition to enabling a biga starter to be dispensed with, in general makes it possible to double the amount of fibre originally present in the starting flour, and also to increase the amount of protein compared to that present in the starting flour. Furthermore, the acrylamide content in the grissini obtained remains below the limit established by law (300 pg/kg).
  • the product obtained with the formulation remains fragrant on the outside and soft on the inside, even after 30 days. Furthermore, the product is highly digestible, thanks to the doubling of the amount of fibre compared to the amount present in the original flour.
  • Another benefit of using the formulation lies in the better shelf life of the focaccia obtained compared to conventional focaccias.
  • the product obtained in fact shows an improved shelf life in MAP packaging for refrigeration at 4°C, and it was also verified that the same product can be stored at room temperature, for example at 23°C.
  • Organoleptic test two panettoni were prepared: one with the classic recipe, using a semi-finished dough with mono- and diglycerides and enzymes and the second with the same ingredients, but with the addition of the stabilised formulation of the invention.
  • the panettone obtained with the formulation of the invention demonstrated to possess better flavour, taste, digestibility, fragrance and softness.
  • Ciabatta bread two ciabatta loaves were produced: one ciabatta with the classic recipe using brewer’s yeast and one ciabatta with the same ciabatta recipe, but using the stabilised formulation of the invention.
  • the two products were baked and then frozen; after 15 days the two products were thawed and the shelf life was measured.
  • the ciabatta without the stabilised formulation began deteriorating after 6 hours, becoming dry, whereas the ciabatta made with the stabilised formulation remained good and soft for 36 hours.
  • EXAMPLE 5 Puff pastry the puff pastry made with the stabilised formulation improves the shelf life of the raw product in the refrigerator, lengthening it from the present 2 days to 7 days.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne une formulation liquide pour la fermentation de pâtes, comprenant au moins un micro-organisme bactérien à gram positif compatible avec l'utilisation dans des produits alimentaires, stabilisé dans l'eau, le micro-organisme à gram positif étant une bactérie d'acide lactique, en particulier une bactérie d'acide lactique choisie parmi les genres : Lactobacillus, ou Lactococcus, ou Pediococcus, ou une bactérie du genre Leuconostoc.
EP21759135.3A 2020-07-28 2021-07-27 Formulation liquide pour la fermentation de pâtes pour produits cuits Pending EP4211226A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102020000018283A IT202000018283A1 (it) 2020-07-28 2020-07-28 Formulazione liquida per la fermentazione di impasti per prodotti da forno
PCT/IB2021/056804 WO2022023973A1 (fr) 2020-07-28 2021-07-27 Formulation liquide pour la fermentation de pâtes pour produits cuits

Publications (1)

Publication Number Publication Date
EP4211226A1 true EP4211226A1 (fr) 2023-07-19

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EP21759135.3A Pending EP4211226A1 (fr) 2020-07-28 2021-07-27 Formulation liquide pour la fermentation de pâtes pour produits cuits

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EP (1) EP4211226A1 (fr)
IT (1) IT202000018283A1 (fr)
WO (1) WO2022023973A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
WO2019053569A1 (fr) 2017-09-15 2019-03-21 Filippo Bussinelli Appareil pour le filtrage de liquides
CA3085456A1 (fr) * 2017-12-14 2019-06-20 Pure Cultures 2020, Inc. Probiotiques et metabolites de fermentation pour la prevention et le traitement d'etats pathologiques chez des animaux
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法

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