초록 ▼

The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's leaven, whose dry matter content is from 12 to 50%, whose pH is from 4 to 4.3, and which provides at l

The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's leaven, whose dry matter content is from 12 to 50%, whose pH is from 4 to 4.3, and which provides at least 1 billion of revivable lactic bacteria per gram during at least 4 weeks, provided it is preserved at a temperature lower than 10.degree. C., being capable, after the said preservation or conservation, to ferment a baker's dough in accordance with a direct process for the production of leavened bread.

대표청구항 ▼

1. Stable and ready-to-use sourdough baker's leaven adapted to ferment and to raise a baker's dough in a method for the production of sourdough bread by way of a direct process, which is a process comprising one kneading step, said baker's leaven being in the form of a liquid dough comprising at lea

1. Stable and ready-to-use sourdough baker's leaven adapted to ferment and to raise a baker's dough in a method for the production of sourdough bread by way of a direct process, which is a process comprising one kneading step, said baker's leaven being in the form of a liquid dough comprising at least one non malted grain flour, water, at least one preparation of heterofermentative lactic bacteria, lactic acid, acetic acid and residual fermentable sugars, wherein the said baker's leaven has a dry matter content from 12% to 50%, has a buffered pH from 4.0 to 4.3, contains at least 1 billion revivable lactic acid bacteria per gram, and contains a residual amount of fermentable sugars such that the amounts of lactic and acetic acids produced from said fermentable sugars by the said lactic bacteria do not drop the pH of the baker's leaven below 4.0, and wherein the baker's leaven has the following features during at least 4 weeks, provided it is maintained at a temperature lower than 10.degree. C.:it retains a pH from 4 to 4.3, it contains at least 1 billion revivable lactic bacteria per gram, and it is able to ferment and raise baker's dough, in a direct breadmaking process.