Sourdough product
AssigneePuratos N.V.
InventorFabienne Verte
Life of this patent
Estimating the term…
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.
Claims18
A sourdough product comprising cereal or cereal fractions, wherein said sourdough product is fermented by 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;
- fermenting the mixture with one or more strains of Clostridium saccharobutylicum, at a temperature between 25.0° C. and 50.0° C., preferably between 25.0° C. and 40.0° C., more preferably between 25.0° C. and 35.0° C., even more preferably between 28.0° and 35.0° C. for a period between 8 hours and 1000 hours, preferably between 10 and 100 hours, more preferably between 16 and 72 hours thereby obtaining a liquid sourdough product.
An ingredient in a sourdough, bakery or patisserie product comprising Clostridium saccharobutylicum.
(canceled)
Dependencies are inferred from the claim text.