<p>The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver composition. Stable liquid compositions according to the invention are obtained when the residual sugar content is kept low, preferably below 0.5% w/w on the liquid composition and/or when severe drops in pH are prevented. The present invention further relates to liquid leaven compositions obtained as such and to their use in for instance bakery products like bread, snacks and pizzas.</p>
申请公布号
WO2005060757(A1)
申请公布日期
2005.07.07
申请号
WO2004BE00181
申请日期
2004.12.22
申请人
PURATOS N.V.;BONJEAN, BERNARD;CAPPELLE, STEFAN;DEWILDE, CHRISTOPHE;TOSSUT, PIERRE PATRICK ALDO
发明人
BONJEAN, BERNARD;CAPPELLE, STEFAN;DEWILDE, CHRISTOPHE;TOSSUT, PIERRE PATRICK ALDO