SOLUTION OF MODIFYING SOUR TASTE FOR CONFECTIONERY AND BREAD PRODUCTION

SOLUTION OF MODIFYING SOUR TASTE FOR CONFECTIONERY AND BREAD PRODUCTION

PURPOSE:To obtain a solution of modifying sour taste for manufacturing cakes and breads having sour taste to extremely improve flavor, by blending lactic acid bacteria with yeast further acetic acid bacteria as starter microorganisms and inoculating. CONSTITUTION:Approximately equivalents of three k...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: ICHIGEN SETSU, NAGASHIMA AKIHIRO, YOSHIDA IWAO
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:PURPOSE:To obtain a solution of modifying sour taste for manufacturing cakes and breads having sour taste to extremely improve flavor, by blending lactic acid bacteria with yeast further acetic acid bacteria as starter microorganisms and inoculating. CONSTITUTION:Approximately equivalents of three kinds of lactic acid bacteria, yeast and acetic acid bacteria are blended as a starter, the blend is inoculated, stationary fermentation at 30-40 deg.C for about 10-30 hours to give a solution of modifying sour taste containing >=0.5wt% lactic acid and >=0.5wt.% acetic acid, fermentation metabolites, which is optionally mixed with wheat flour, dextrin, etc., and spray-dried to give a sour taste modifying agent.