Leavening agents
AssigneePuratos N.V.
InventorsCoralie Lefebvre, Sylvestre Awono, Bernard Genot
Life of this patent
Estimating the term…
Abstract
The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular Kazachstania bulderi, Kazachstania exigua and/or Lachancea thermotolerans. The compositions are used in the preparation of bakery and/or patisserie products.
Claims24
A leavening agent comprising cereal hydrolysates, wherein said leavening agent is fermented by a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea, wherein the leavening power of said leavening agent ranges between about 300 ml and about 1500 ml of CO2 produced in 2 hours when measured by SJA analysis.
A method for producing a leavening agent, comprising fermenting a mixture comprising cereal hydrolysates, and a liquid with at least a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea, thereby obtaining a leavening agent, and optionally stabilizing and/or packaging said leavening agent, wherein the leavening power of said leavening agent ranges between about 300 ml and about 1500 ml of CO2 produced in 2 hours when measured by SJA analysis.
A baked product comprising a composition comprising cereal hydrolysates, wherein said composition is at least fermented by a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachacea, optionally wherein:
- at least one of said strains of the genus Lachancea is a strain of Lachancea thermotolerans;
- said Kazachstania bulderi strain is Kazachstania bulderi MUCL 54530 and, optionally, wherein at least one of said strains of the genus Lachancea is Lachancea thermotolerans MUCL 55817;
- said composition comprises (a) an amount of a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea ranging between about 108 to 1010 cfu/ml;
- (b) wherein the pH of said composition ranges between about 3.8 and about 6;
- and/or (c) wherein the leavening power of said composition ranges between about 300 ml and about 1500 ml of CO2 produced in 2 hours when measured by SJA analysis;
- said Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea are combined with one or several other strain(s) of microorganisms, optionally other strain(s) of yeast and/or strains of lactic acid bacteria;
- said Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea are essentially the sole CO2 producing microorganism in said composition;
- said composition comprises an amylase source optionally chosen from the group of amyloglucosidase, malt active flour and alpha-amylase, wherein the source of amylase is optionally added in an amount to obtain in said composition between 1 and 30 AGU/g liquid leaven of amyloglucosidase;
- between 1 and 16 DU/g liquid leaven of active malt flour;
- or between 10 and 80 SKB/g liquid leaven of alpha-amylase;
- and/or
- said cereal hydrolysates are based on durum wheat flour or durum wheat malt, on wheat flour or wheat malt, on rye flour or rye malt or on a combination of these;
- optionally wherein said baked product is a bakery or patisserie product comprising a composition comprising cereal hydrolysates, wherein said composition is at least fermented by a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachacea.
A method for obtaining a baked product, optionally a bakery or patisserie product, comprising the steps of:
- providing a composition comprising cereal hydrolysates, wherein said composition is at least fermented by a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachacea;
- optionally wherein:
- at least one of said strains of the genus Lachancea is a strain of Lachancea thermotolerans;
- said Kazachstania bulderi strain is Kazachstania bulderi MUCL 54530 and, optionally, wherein at least one of said strains of the genus Lachancea is Lachancea thermotolerans MUCL 55817;
- said composition comprises (a) an amount of a Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea ranging between about 108 to 1010 cfu/ml;
- (b) wherein the pH of said composition ranges between about 3.8 and about 6;
- and/or (c) wherein the leavening power of said composition ranges between about 300 ml and about 1500 ml of CO2 produced in 2 hours when measured by SJA analysis;
- said Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea are combined with one or several other strain(s) of microorganisms, optionally other strain(s) of yeast and/or strains of lactic acid bacteria;
- said Kazachstania bulderi strain and optionally one or more strain(s) of the genus Lachancea are essentially the sole CO2 producing microorganism in said composition;
- said composition comprises an amylase source optionally chosen from the group of amyloglucosidase, malt active flour and alpha-amylase, wherein the source of amylase is optionally added in an amount to obtain in said composition between 1 and 30 AGU/g liquid leaven of amyloglucosidase;
- between 1 and 16 DU/g liquid leaven of active malt flour;
- or between 10 and 80 SKB/g liquid leaven of alpha-amylase;
- and/or
- said cereal hydrolysates are based on durum wheat flour or durum wheat malt, on wheat flour or wheat malt, on rye flour or rye malt or on a combination of these;
- adding the composition to a dough or a batter;
- and
- baking the dough or the batter, thereby obtaining the baked product, optionally the bakery or patisserie product.
Dependencies are inferred from the claim text.