LIQUID FERMENTATION LEAVEN, FROZEN FERMENTATION LEAVEN DOUGH AND METHOD FOR PREPARATION OF BREAD USING THE SAME

• Main Authors: SAKAI YOSHIO, NAKAMURA AKINORI, GOTO MASAFUMI, KAINUMA KEN, TAKAHASHI BIHO, KANZAKI AKIRA
• Format: Patent
• Language: English
• Published: 22.06.2006
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a method for the preparation of bread using a lactic fermentation leaven and giving bread free from irritative strong acid taste and acid smell, developing mild sour taste and savory baked fragrance and having delicious, sweet and thick taste and provide a method for the preparation of a lactic fermentation leaven for the preparation of the bread. SOLUTION: The liquid fermentation leaven is prepared by mixing at least wheat flour, water and lactobacillus and/or a liquid fermentation leaven containing lactobacillus and fermenting the mixture. Durum wheat flour is used as a total or a part of the wheat flour in at least the final preparation step of the liquid fermentation leaven preparation process. Honey can be added in the preparation of the liquid fermentation leaven. The liquid fermentation leaven may be used in frozen state. COPYRIGHT: (C)2006,JPO&NCIPI