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Patent Searching and Data


Title:
SOURDOUGH LEAVEN
Document Type and Number:
Japanese Patent JP2010042029
Kind Code:
A
Abstract:

To enable sourdough leaven manufacturers to regularly produce ready-to-use sourdough leavens having different FR (fermentation quotient).

The ready-to-use sourdough leavens consists of a culture medium based on flour containing at least one cereal flour and water and being seeded and fermented with a selection of microorganisms which includes lactic acid bacteria, wherein selection contains lactobacillus. The sourdough includes at least 7 g/L of acetic acid, lactic acid, if required, and at least 108 CFU of lactic acid bacteria per gram, of which at least 60% is homofermentative lactic acid bacteria which produces acetic acid by consuming lactic acid when there is a practical deficiency of fermentable sugars.


Inventors:
LEJEUNE PASCAL
BRYCKAERT EMILIE
FONCHY-PENOT EVELYNE
COLAVIZZA DIDIER
Application Number:
JP2009265207A
Publication Date:
February 25, 2010
Filing Date:
November 20, 2009
Export Citation:
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Assignee:
LESAFFRE & CO
International Classes:
A21D8/04; A21D10/02; A21D13/00
Foreign References:
US6465027B12002-10-15
Attorney, Agent or Firm:
Kenji Yoshitake
Hirohito Katsunuma
Yukitaka Nakamura
Konno Akio
Noritaka Yokota
Masaharu Takamura