Fermented sour dough and method of making

US5500231A · kind A · utility

Assignee

• Van den Bergh Foods Co., division of Conopco, Inc. · US

Inventors

• Rudolf Buensow · Brackenheim, DE
• Hans Egle · Brackenheim, DE

Key dates

• Filing date: Jun 2, 1995
• Grant date: Mar 19, 1996
• Expiry date: Jun 2, 2015

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D8/045
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.