METHOD FOR PRESERVING COOKED BAKERY PRODUCTS

• Main Authors: SOUPIRON, LAURENT, DELCHAMBRE, FLORENCE, BRYCKAERT, EMILIE
• Format: Patent
• Language: English; French
• Published: 03.06.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and comprising, after cooking, a step of applying a solution to the surface of the cooked bakery product that comprises a live leaven and/or a live yeast. L'invention porte sur un procédé de préparation de produit cuit de boulangerie résistant aux moisissures comprenant la cuisson d'une pâte obtenue par une méthode de panification de type sponge and dough mettant en uvre une poolish contenant de 20 à 55 g/L d'éthanol, de préférence de 35 à 50 g/L d'éthanol, et comprenant après la cuisson une étape d'application à la surface du produit cuit de boulangerie d'une solution comprenant un levain vivant et/ou une levure vivante.