Title:
BIPHASIC FERMENTATION OF SOURDOUGH
Document Type and Number:
WIPO Patent Application WO/2012/085049
Kind Code:
A3
Abstract:
The invention concerns a method for enriching flavours and natural acids in sourdough, on the basis of two separate fermentation steps, the first step being fermentation by lactic acid bacteria and the second step being fermentation by propionic acid bacteria.
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Inventors:
AMANN-BRANDT JUDITH (DE)
BRANDT MARKUS (DE)
BRANDT MARKUS (DE)
Application Number:
PCT/EP2011/073541
Publication Date:
September 19, 2013
Filing Date:
December 21, 2011
Export Citation:
Assignee:
ERNST BOECKER GMBH & CO KG (DE)
AMANN-BRANDT JUDITH (DE)
BRANDT MARKUS (DE)
AMANN-BRANDT JUDITH (DE)
BRANDT MARKUS (DE)
International Classes:
A21D8/04
Domestic Patent References:
| WO2004105495A2 | 2004-12-09 |
Foreign References:
| EP1854358A1 | 2007-11-14 | |||
| US5378458A | 1995-01-03 | |||
| JP2001204370A | 2001-07-31 | |||
| EP2243375A1 | 2010-10-27 | |||
| US6183787B1 | 2001-02-06 | |||
| EP0124074A2 | 1984-11-07 |
Other References:
DATABASE BIOSIS [online] BIOSCIENCES INFORMATION SERVICE, PHILADELPHIA, PA, US; 2009, RYZHKOVA E P ET AL: "Microbial Protection of Wheat Bread using a Trophic Chain of Lactobacillus delbrueckii and Propionibacterium freudenreichii", XP002702526, Database accession no. PREV200900530631
DATABASE WPI Week 201075, Derwent World Patents Index; AN 2010-N22368, XP002702527
SUOMALAINEN T H ET AL: "PROPIONIC ACID BACTERIA AS PROTECTIVE CULTURES IN FERMENTED MILKS AND BREADS", DAIRY SCIENCE AND TECHNOLOGY (LE LAIT), EDP SCIENCES, PARIS, FR, vol. 79, 1 January 1999 (1999-01-01), pages 165 - 175, XP002909953, ISSN: 0023-7302, DOI: 10.1051/LAIT:1999113
ZHANG C ET AL: "Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough", FOOD MICROBIOLOGY, ACADEMIC PRESS LTD, LONDON, GB, vol. 27, no. 3, 1 May 2010 (2010-05-01), pages 390 - 395, XP026961044, ISSN: 0740-0020, [retrieved on 20091203]
JAVANAINEN P ET AL: "Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria", JOURNAL OF CEREAL SCIENCE, ACADEMIC PRESS LTD, XX, vol. 18A, 1 January 1993 (1993-01-01), pages 171 - 185, XP002192333, ISSN: 0733-5210, DOI: 10.1006/JCRS.1993.1044
DATABASE WPI Week 201075, Derwent World Patents Index; AN 2010-N22368, XP002702527
SUOMALAINEN T H ET AL: "PROPIONIC ACID BACTERIA AS PROTECTIVE CULTURES IN FERMENTED MILKS AND BREADS", DAIRY SCIENCE AND TECHNOLOGY (LE LAIT), EDP SCIENCES, PARIS, FR, vol. 79, 1 January 1999 (1999-01-01), pages 165 - 175, XP002909953, ISSN: 0023-7302, DOI: 10.1051/LAIT:1999113
ZHANG C ET AL: "Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough", FOOD MICROBIOLOGY, ACADEMIC PRESS LTD, LONDON, GB, vol. 27, no. 3, 1 May 2010 (2010-05-01), pages 390 - 395, XP026961044, ISSN: 0740-0020, [retrieved on 20091203]
JAVANAINEN P ET AL: "Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria", JOURNAL OF CEREAL SCIENCE, ACADEMIC PRESS LTD, XX, vol. 18A, 1 January 1993 (1993-01-01), pages 171 - 185, XP002192333, ISSN: 0733-5210, DOI: 10.1006/JCRS.1993.1044
Attorney, Agent or Firm:
FLEUCHAUS, Andrea (München, DE)
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