Sourdough product
AssigneePuratos N.V.
InventorFabienne Verte
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Abstract
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
Claims28
A sourdough product comprising cereal or cereal fractions inoculated with one or more strains of Clostridium saccharobutylicum, wherein said sourdough product is the product of fermentation of the cereal or cereal fractions by said one or more strains of Clostridium saccharobutylicum.
A method for obtaining a sourdough product comprising the steps of:
- mixing cereal or cereal fractions with water;
- adding one or more strains of Clostridium saccharobutylicum, and fermenting the mixture at a temperature between 25.0° C. and 50.0° C. for a period between 8 hours and 1000 hours thereby obtaining a liquid sourdough product.
An ingredient in a sourdough, bakery or patisserie product wherein a Clostridium saccharobutylicum strain is added to the ingredient.
Dependencies are inferred from the claim text.