GB443572A - Improvements in or relating to the production of leaven and leavened dough - Google Patents

Abstract

A product for addition to dough to improve fermentation, is prepared by fermenting milk or the products of the treatment of milk with souring bacteria and allowing it to act, for a period of time of the order of 3 to 15 hours, upon farinaceous materials such as wheat flour, potato flour or leguminous meal, which has been decomposed or split by heating in an aqueous medium. Yeast, hops, casein, albumen, malt meal, vitamin meal produced from sprouting corn, substances rich in diastase, malt extract, glucose, honey and nutritive salts may be added to the decomposed farinaceous material. The sour milk may be derived from fresh milk, evaporated milk, whey, or milk products in solid, liquid and semi-liquid state. In an example, the milk is pasteurized and then cooled and treated with curdling bacteria. After two hours fermentation, the milk is cooled to a temperature of 10-12 DEG C. and stirred to a cream-like mass. About 10 per cent of decomposed flour is added and the mixture allowed to interact for about 15 hours. The whole is then stirred to a cream-like mass with the addition of one part by weight of yeast. The product can be used in this form, or, after removal of water (preferably in vacuo) in the form of a partially dry, paste-like, or entirely dry pulverized condition. The drying may be effected by atomization or by revolving driers, preferably at 60 DEG C. or below. In making bread with ordinary leaven, a portion of the product may be incorporated in the fresh leaven and the remainder in the final leaven. In another example, the farinaceous material is decomposed by heating in milk, and, after cooling, a pure culture of sour milk is added. Interaction is allowed to proceed for about 3 hours.