发明名称 |
DRY BAKERY PRODUCTS AND A PROCESS FOR THEIR PREPARATION |
摘要 |
The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After the fermentation the mixture is preferably concentrated or converted into a dry product which can be easily shipped stored and handled. The use of the bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture the traditional sponge step can be omitted. |
申请公布号 |
EP0790774(B1) |
申请公布日期 |
2000.06.07 |
申请号 |
EP19950938411 |
申请日期 |
1995.11.06 |
申请人 |
QUEST INTERNATIONAL B.V. |
发明人 |
ENGELS, AALDRIK;HASEBORG, EVERWIEN, TER;HOOGLAND, MARTIN |
分类号 |
A21D2/38;A21D8/04;A23L7/104;A23L7/152 |
主分类号 |
A21D2/38 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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