SE9802818D0 - sourdough Product - Google Patents

sourdough Product

Info

Publication number
SE9802818D0
SE9802818D0 SE9802818A SE9802818A SE9802818D0 SE 9802818 D0 SE9802818 D0 SE 9802818D0 SE 9802818 A SE9802818 A SE 9802818A SE 9802818 A SE9802818 A SE 9802818A SE 9802818 D0 SE9802818 D0 SE 9802818D0
Authority
SE
Sweden
Prior art keywords
flour
minutes
mixture
weight
duration time
Prior art date
Application number
SE9802818A
Other languages
Swedish (sv)
Other versions
SE9802818L (en
SE515569C2 (en
Inventor
Clas Loenner
Original Assignee
Skaanemejerier Ekonomisk Foere
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 Skaanemejerier Ekonomisk Foere filed Critical Skaanemejerier Ekonomisk Foere
Priority to SE9802818A priority Critical patent/SE515569C2/en
Publication of SE9802818D0 publication Critical patent/SE9802818D0/en
Priority to DE19983493T priority patent/DE19983493T1/en
Priority to PCT/SE1999/001437 priority patent/WO2000010395A1/en
Publication of SE9802818L publication Critical patent/SE9802818L/en
Publication of SE515569C2 publication Critical patent/SE515569C2/en

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
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention refers to a process for the preparation of a live, liquid sourdough product which after cold storage for 10 weeks has a viable count of at least 5x10<8> CFU/g flour (dry matter), which is characterized in that to a mixture of flour and water in a ratio of 1:1.5 to 1:3 by weight is added 0.5-4 % salt and 0.5-5 % calcium carbonate based on the weight of the flour, which mixture is then heated, first to 50-60 DEG C with a duration time of 30-120 minutes and then to 90-95 DEG C with a duration time of 15-60 minutes, before inoculation with a starter culture of one or more strains of Lactobacillus, especially with L. plantarum I-11, DSM 12383.
SE9802818A 1998-08-24 1998-08-24 sourdough Product SE515569C2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE9802818A SE515569C2 (en) 1998-08-24 1998-08-24 sourdough Product
DE19983493T DE19983493T1 (en) 1998-08-24 1999-08-24 Sourdough product
PCT/SE1999/001437 WO2000010395A1 (en) 1998-08-24 1999-08-24 Sourdough product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE9802818A SE515569C2 (en) 1998-08-24 1998-08-24 sourdough Product

Publications (3)

Publication Number Publication Date
SE9802818D0 true SE9802818D0 (en) 1998-08-24
SE9802818L SE9802818L (en) 2000-02-25
SE515569C2 SE515569C2 (en) 2001-08-27

Family

ID=20412329

Family Applications (1)

Application Number Title Priority Date Filing Date
SE9802818A SE515569C2 (en) 1998-08-24 1998-08-24 sourdough Product

Country Status (3)

Country Link
DE (1) DE19983493T1 (en)
SE (1) SE515569C2 (en)
WO (1) WO2000010395A1 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1321122A1 (en) * 2001-12-21 2003-06-25 woresan GmbH Medicine and care product on basis of sourdough and process for its preparation
FR2866204B1 (en) * 2004-02-13 2006-12-08 Gervais Danone Sa SUGAR FERMENTED PASTA OF LONG CONSERVATION QUALITY
NL1029386C2 (en) * 2005-06-30 2007-01-04 Conway Exploitatie En Beheer B A method of producing at least one baking, for example bread.
EP1971231A4 (en) 2005-11-17 2010-09-01 Celac Sweden Ab Probiotic bread and method of its production
EP2047752A1 (en) * 2007-10-10 2009-04-15 Bakery Technology Centre B.V. Method for preparing a baked product
EP2301362A1 (en) 2009-09-28 2011-03-30 Woresan GmbH Mixture on the basis of a sourdough
CN102487972A (en) * 2011-12-16 2012-06-13 无锡麦吉贝可生物食品有限公司 Method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough
BE1023127B1 (en) * 2015-10-06 2016-11-25 Puratos N.V Stable liquid raising agents
DE202016101614U1 (en) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Gluten-free baked goods
CA3069659A1 (en) * 2017-07-12 2019-01-17 GONZALEZ DE LA TORRE, Javier Process for degradation of gliadin to obtain gluten-free flour
FR3072000B1 (en) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie LIQUID BREADENING IMPROVER COMPRISING MICROORGANISMS
EP4193837A1 (en) * 2021-12-13 2023-06-14 Koninklijke Zeelandia Groep B.V. Stable active sourdough composition uses thereof and method for its production

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE187770T1 (en) * 1994-05-27 2000-01-15 Agrano Ag METHOD FOR OBTAINING BIOMASS, USE OF THE BIOMASS OBTAINED AND BREAD PROOFING AGENT
ES2142919T3 (en) * 1994-05-27 2000-05-01 Agrano Ag PROCEDURE FOR THE PREPARATION OF USEFUL CULTIVATION MEDIA FOR THE INDIVIDUAL CULTIVATION OF YEAST AND LACTIC BACTERIA OR THE CROP OF YEAST AND LACTIC BACTERIA.
WO1996013981A1 (en) * 1994-11-08 1996-05-17 Quest International B.V. Dry bakery products and a process for their preparation
DE19619187C2 (en) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Production of a liquid pasty or biological baking agent for bread with the help of lactic acid bacteria as well as organic baking agent produced afterwards

Also Published As

Publication number Publication date
SE9802818L (en) 2000-02-25
WO2000010395A1 (en) 2000-03-02
DE19983493T1 (en) 2001-07-26
SE515569C2 (en) 2001-08-27

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Legal Events

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NUG Patent has lapsed