Sourdough and process for producing same
OwnerPascal PHILIBERTinventor
Life of this patent
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Abstract
Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm3/g.
Claims10
Process for producing a sourdough in which the following steps take place consecutively:
- a) a fermentable matrix is washed in water by completely submerging it in water and allowing the water to flow until it runs clear so as to obtain a washed matrix, or still containing 200 g to 1.5 kg of residual water per 2 kg of matrix to be incubated, or containing less than this and, in the latter case, the washed matrix is submerged in water at between 15° C. and 35° C. at the rate of 1 kg to 20 kg of water per 2 kg of matrix to be incubated, incubation taking place at between 10 and 35° C. until bubbles appear on the surface of the liquid (known as the liquor) so as to obtain an incubated matrix,
- b) the liquor is separated from the rest of the incubated matrix,
- c) the liquor is mixed with substrate to obtain a mixture with a dry matter content by weight ranging between 15 and 60% and this is allowed to ferment for 12 to 72 hours at between 9° C. and 25° C. to obtain a medium and
- d) substrate and water at between 10° C. and 35° C. are added to the medium, the addition of substrate and water representing 25 to 75% of the total volume, and fermentation is allowed for between 12 to 72 hours at between 9° C. and 25° C. while blowing with air, oxygen or a mixture containing oxygen, at a rate ranging from 0.01 m3/h/kg of product to 10 m3/h/kg of product, to obtain sourdough.
Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a higher lactic acid bacteria content in log(CFU)/g of between 8 and 10, and which, when used in a bakery test in a breadmaking process based on the following consecutive steps:
- the following are placed in order in a spiral dough mixer with a rotating arm and bowl:
- 1,275 g of water, 2,000 g of flour and 200 g of sourdough, these are kneaded for 5 minutes with the arm operating at a speed of 70 rpm and the bowl operating at 10 rpm, 40 g salt is added to the mixer, this is then kneaded for three minutes with the arm operating at a speed of 160 rpm and the bowl operating at 18 rpm so as to obtain a dough temperature after the kneading process of 25 to 27° C., the dough undergoes a first fermentation for one hour in a fermentation chamber at 25° C. with a relative humidity of 75%, the dough is manually divided into pieces weighing 350 g, which are pre-formed into oval balls, which are allowed to rest for 20 minutes in a fermentation chamber at 25° C. with a relative humidity of 75%, they are then shaped into a baguette or short baguette (bâtard) with the seam on top, after which a second fermentation process is carried out for 4 to 5 hours in the fermentation chamber at 25° C. with a relative humidity of 75%, and finally the bread is cooked for 20 minutes at 240° C. with steam injected when placed in the oven, gives a dough prior to baking with a growth measurement in cm in excess of 2 after five hours, a growth measurement in excess of 2.8 after six hours, and this cooked dough gives a bread with a specific volume at least equal to 3 cm3/g.
Dependencies are inferred from the claim text.