Sourdough product

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 p...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	Verte, Fabienne
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	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.