GB690773A - Leavening agents for the production of bread and pastry and process of manufacturing them - Google Patents
Leavening agents for the production of bread and pastry and process of manufacturing themInfo
- Publication number
- GB690773A GB690773A GB4041/51A GB404151A GB690773A GB 690773 A GB690773 A GB 690773A GB 4041/51 A GB4041/51 A GB 4041/51A GB 404151 A GB404151 A GB 404151A GB 690773 A GB690773 A GB 690773A
- Authority
- GB
- United Kingdom
- Prior art keywords
- bacteria
- yeast
- mixture
- bread
- leavening agent
- 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
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A leavening agent for the production of bread and pastry consists of a mixture of yeast and such an amount of lactic acid bacteria that there are more than one bacterium for each yeast cell, the mixture being of water content 70-80 per cent, and there being at least 15 parts of bacteria, dry weight, to 100 parts of yeast, dry weight. According to an example of the method of producing the leavening agent, a mash of water, rye bran and sugar or molasses prepared at 60 DEG C. is cooled to 35 DEG C. by addition of water, the diluted mash is inoculated with a culture on rye bran of lactic acid bacteria, is saturated with carbon dioxide, and is agitated for 15 hr. until the pH has fallen to 3.3; the liquid is then allowed to settle, the top liquid is filtered through coarse fabric and is centrifuged to separate the bacteria; the bacteria are washed by dispersion in isotonic sodium phosphate solution and again centrifuging the dispersion; the bacteria-containing mass so obtained, which has 20-30 per cent dry substance, is mixed with baker's yeast of like content of dry substance in the proportion 20 : 100, and the mixture is caked. In bread making there are used 12-14 g. of this leavening agent per kg. of dough.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT690773X | 1950-04-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB690773A true GB690773A (en) | 1953-04-29 |
Family
ID=3679143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4041/51A Expired GB690773A (en) | 1950-04-04 | 1951-02-19 | Leavening agents for the production of bread and pastry and process of manufacturing them |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB690773A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2525628A1 (en) * | 1982-04-23 | 1983-10-28 | Joulin Gerard | FERMENTAL COMPOSITION FOR THE PREPARATION OF A BREEDING LEVINE AND METHOD FOR OBTAINING THE SAME |
-
1951
- 1951-02-19 GB GB4041/51A patent/GB690773A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2525628A1 (en) * | 1982-04-23 | 1983-10-28 | Joulin Gerard | FERMENTAL COMPOSITION FOR THE PREPARATION OF A BREEDING LEVINE AND METHOD FOR OBTAINING THE SAME |
| EP0093635A1 (en) * | 1982-04-23 | 1983-11-09 | Gérard Joulin | Fermentative composition for the preparation of a leaven for making bread, and process for obtaining it |
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