GB372738A - Improvements in the manufacture of baked articles - Google Patents

Improvements in the manufacture of baked articles

Info

Publication number
GB372738A
GB372738A GB3274930A GB3274930A GB372738A GB 372738 A GB372738 A GB 372738A GB 3274930 A GB3274930 A GB 3274930A GB 3274930 A GB3274930 A GB 3274930A GB 372738 A GB372738 A GB 372738A
Authority
GB
United Kingdom
Prior art keywords
dough
flour
leaven
yeast
bacteria
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.)
Expired
Application number
GB3274930A
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.)
HANDELSCIE ALHACO NV
Original Assignee
HANDELSCIE ALHACO NV
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 HANDELSCIE ALHACO NV filed Critical HANDELSCIE ALHACO NV
Priority to GB3274930A priority Critical patent/GB372738A/en
Publication of GB372738A publication Critical patent/GB372738A/en
Expired legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

An acidifying medium for use in manufacturing baked articles is prepared by fermenting a mixture containing nutritive substances, such as flour from cereals or other sources, with leaven or leaven bacteria under conditions which favour the development of the bacteria. The acidifying medium thus produced is mixed with dough which contains yeast and which may be partially fermented, and the acidified dough loosened under conditions which favour the development of the yeast and then baked. Alternatively the acid liquid may be used as the liquid for mixing with flour and yeast to form the dough. The acidifying medium may be obtained in powder form for addition to the dough by mixing the acid liquid obtained by fermentation with flour, preferably flour rich in starch which is capable of absorbing a large amount of water, and then drying and grinding the mixture. The acid liquid produced during the acid fermentation may be partially neutralized by calcium carbonate &c. To avoid undesirable subsidiary fermentations the fermentation with the leaven or leaven bacteria may be carried on for several hours at two different temperatures, first at about 32-35 DEG C. at which temperature the undesirable bacteria are subdued and then at about 24-28 DEG C.ALSO:A method of manufacturing baked articles from acidified dough using yeast as a raising medium comprises producing an acidifying medium by fermenting a mixture containing nutritive substances, such as wort, milk, flour from cereals or other sources, with leaven or leaven bacteria under conditions which favour the development of the bacteria, mixing the acidifying medium thus produced with dough which contains yeast and which may be partially fermented, loosening the acidified dough under conditions which favour the development of the yeast and then baking. Alternatively the acid liquid may be used as the liquid for mixing with the flour and yeast to form the dough. The acidifying medium may be obtained in powder form for addition to the dough by mixing the acid liquid obtained by fermentation with flour, preferably flour rich in starch which is capable of absorbing a large amount of water, and then drying and grinding the mixture. Mixtures of nutritive substances specified are thin dough and a mixture of flour with milk which may be skim milk. Malted preparations containing diastase and/or yeast autolysate may be added to the nutritive liquid. The acid liquid produced during the acid fermentation may be partially neutralized by calcium carbonate &c. To avoid undesirable subsidiary fermentations the fermentation with the leaven or leaven bacteria may be carried on for several hours at two different temperatures, p first at about 32-35 DEG C. at which temperature the undesirable bacteria are subdued and then at about 24-28 DEG C.
GB3274930A 1930-10-31 1930-10-31 Improvements in the manufacture of baked articles Expired GB372738A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3274930A GB372738A (en) 1930-10-31 1930-10-31 Improvements in the manufacture of baked articles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3274930A GB372738A (en) 1930-10-31 1930-10-31 Improvements in the manufacture of baked articles

Publications (1)

Publication Number Publication Date
GB372738A true GB372738A (en) 1932-05-02

Family

ID=10343440

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3274930A Expired GB372738A (en) 1930-10-31 1930-10-31 Improvements in the manufacture of baked articles

Country Status (1)

Country Link
GB (1) GB372738A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2344228A1 (en) * 1976-03-20 1977-10-14 Menge Wilhelm PROCESS FOR OBTAINING A NATURAL LEAVES FOR THE PREPARATION OF BREAD AND BAKERY PRODUCTS
WO1990007881A1 (en) * 1989-01-23 1990-07-26 Superior Fermitech Inc. Fermentation system and method of use thereof
EP0684307A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for the production of culture media usable for the individual culture of yeasts and bacteria and lactic bacteria, and use of this culture medium
EP0684306A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for production of biomass from a cereal medium, use of the obtained products and bread leavening agent
EP0684308A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for production of a biomass, use of the resulting biomass and bread leavening agent

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2344228A1 (en) * 1976-03-20 1977-10-14 Menge Wilhelm PROCESS FOR OBTAINING A NATURAL LEAVES FOR THE PREPARATION OF BREAD AND BAKERY PRODUCTS
WO1990007881A1 (en) * 1989-01-23 1990-07-26 Superior Fermitech Inc. Fermentation system and method of use thereof
US5185165A (en) * 1989-01-23 1993-02-09 Superior Fermitech Liquidating Trust Fermentation system
EP0684307A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for the production of culture media usable for the individual culture of yeasts and bacteria and lactic bacteria, and use of this culture medium
EP0684306A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for production of biomass from a cereal medium, use of the obtained products and bread leavening agent
EP0684308A1 (en) * 1994-05-27 1995-11-29 Agrano Ag Process for production of a biomass, use of the resulting biomass and bread leavening agent
US6159724A (en) * 1994-05-27 2000-12-12 Agrano Ag Process for preparing culture mediums for culturing yeasts and lactic acid bacteria

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