PROCEDIMIENTO PARA LA FABRICACION DE UN ACIDIFICANTE PARA FINES DE LA INDUSTRIA PANADERA

摘要

An acidifying medium which can be added to flour, is made by fermenting a nutrient liquid by means of acid producing bacteria in the presence of substances which neutralize the acid produced by the bacteria, decomposing the salts which are formed by means of acids, such as tartaric acid or phosphoric acid, or acid salts, mixing the acid liquid with a definite proportion of flour and drying the product. The acidic liquid may be heated before or during the production of the dry product to kill the acid producing bacteria. The nutrient liquid may consist of skim milk, a mixture of water and skim milk, or a mash or wort prepared from cereal grain or flour or from inferior meal or bran. The nutrient liquid may be mixed with rye flour or with yeast or yeast autolysate or other substances which are rich in nitrogen-containing acid-bacteria nutrients such as leguminous flour. According to the example a nutrient liquid comprising starch or starch containing flour, diastase and yeast autolysate is used. The bacteria used may be leaven bacteria or other bacteria producing lactic or tartaric acid. Suitable substances for neutralizing the acid produced during the fermentation are bases or carbonates of alkalis or the corresponding compounds of calcium. For obtaining the final product the acid liquid may be mixed with ordinary flour or with flour rich in starch which is capable of absorbing large quantities of water, e.g. baked rice flour, roller ground potato flour or flour which has been boiled with water and then dried; mixtures of both types of flour may be used. The acidifying medium, usually having an acid content of about 10 per cent, may be mixed with the flour serving for the preparation of the dough or it may be added to the dough in quantities of about 2 1/2 per cent. Leguminous flours may also be added to the dough. Reference has been directed by the Comptroller to Specification 18954/98, [Class 58, Grain &c.].ALSO:An acidifying medium which can be added to dough before the yeast fermentation, is made by fermenting a nutrient liquid by means of acid-producing bacteria, in the presence of substances which neutralize the acid produced by the bacteria, decomposing the salts which are formed by means of acids, such as tartaric acid or phosphoric acid, or acid salts, mixing the acid liquid with a definite proportion of flour and drying the product. The acidic liquid may be heated before or during the production of the dry product to kill the acid-producing bacteria. The nutrient liquid may consist of skim milk, a mixture of water and skim milk, or a mash or wort prepared from cereal grain or flour or from inferior meal or bran. The nutrient liquid may be mixed with rye flour or with yeast or yeast autolysate or other substances which are rich in nitrogen-containing acid-bacteria nutrients such as leguminous flour. According to the example a nutrient liquid comprising starch or starch containing flour, disatase, and yeast autolysate is used. The bacteria used may be leaven bacteria or other bacteria producing lactic or tartaric acid. Suitable substances for neutralizing the acid produced during the fermentation are bases or carbonates of alkalies or the corresponding compounds of calcium. For obtaining the final product the acid liquid may be mixed with ordinary flour or with flour rich in starch which is capable of absorbing large quantities of water, e.g. baked rice flour, roller-ground potato flour, or flour which has been boiled with water and then dried; mixtures of both types of flour may be used. The acidifying medium, usually having an acid content of about 10 per cent, may be mixed with the flour serving for the preparation of the dough or it may be added to the dough in quantities of about 2 1/2 -8 per cent. Leguminous flours may also be added to the dough. The dough may be caused to rise, e.g. by means of yeast, by mixing it with a preliminarily yeasted dough, by means of bicarbonate or by working air or carbonic acid into the dough. Reference has been directed by the Comptroller to Specification 18954/98, [Class 49, Food &c.].