Dry bakery products and a process for their preparation

The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out wi...

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Bibliographische Detailangaben
Hauptverfasser:	AALDRIK ENGELS, EVERWIEN TER HASEBORG, MARTIN HOOGLAND
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After the fermentation the mixture is preferably concentrated or converted into a dry product which can be easily shipped stored and handled. The use of the bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture the traditional sponge step can be omitted.