Process of making fermented sour doughs

US5723161A · kind A · utility

Assignee

• Van den Bergh Foods Co. · US

Inventors

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

Key dates

• Filing date: May 17, 1995
• Grant date: Mar 3, 1998
• Expiry date: May 17, 2015

Classification

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

Abstract

The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, 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 lactic acid: acetic acid of the doughs is <3.0. The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.