SINGLE-STAGE BAKED GOODS PRODUCTION

• Main Authors: BRANDT, MARKUS, BÖCKER, GEORG
• Format: Patent
• Language: English; Polish
• Published: 29.04.2016
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

Dough ferment comprises: a mixture of at least two cultivated pure cultures of lactic acid bacteria comprising e.g. Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus sanfranciscensis, Lactobacillus crispatusor Lactobacillus suntoryeus; and at least a cultivated strain of yeast-like fungi comprising e.g. Candida humilis, Candida milleri, Saccharomyces exiguus, Saccharomyces cerevisiaeor Saccharomyces minor, where the ferment is free from baker's yeast. Dough ferment comprises: a mixture of at least two cultivated pure cultures of lactic acid bacteria comprising Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus sanfranciscensis, Lactobacillus crispatus, Lactobacillus suntoryeus, Leuconostoc argentinum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus frumenti, Lactobacillus alimentarius, Weissella confusa, Weissella confusa, Pediococcus acidilactici, Pediococcus parvulusor Pediococcus pentosaceus, where the pure culture is Pediococcusstrain; and at least a cultivated strain of yeast-like fungi comprising Candida humilis, Candida milleri, Saccharomyces exiguus, Saccharomyces cerevisiae, Saccharomyces minor, Saccharomyces pastorianusor Saccharomyces fructuum, where the yeast is cultured for 0 time on molasses, and the dough ferment is free from baker's yeast. Independent claims are included for: (1) a sourdough bread, made from the dough ferment, where the crumb of the finished baked bread contains flavoring substance (vanillin) in a concentration of greater than 1000 mu g/kg dry mass; (2) sourdough baked goods, made from the dough ferment, where the baked goods or bread contains 0.3-1.8% of maltose; and (3) a process for preparing baked goods from sour dough comprising mixing a flour with water and dough ferment, incubating the mixture at 15-30[deg] C, adding baking ingredients and other ingredients, where no yeast or other leavening agent is added, and baking the baked goods, after a rest period of 1-3 hours, where the baked goods contain more than 1% of lactic acid.