Naturally liq. leaven prepn. for bread and pastry - by fully deacidifying leaven bacteria in grain mash

摘要

The leaven is prepd. by deacidifying leaven bacteria in the grain mash forming the dough until all bacteriological metabolic activity is suspended. The leaven is used in prepn. of bread and pastry from coarse meal and/or fluor. A conc. leaven is obtd. Leaven quantity for a given bread quantity can be reduced by at least 1/3. Good bread taste and aroma are retained, as well as full baking properties of leaven. Intermediate acidification of leaven is obtd. In an example, leaven was prepd. by mixing 150g rye meal, 150g water and 15g sepd. lactic acid inoculant. Acidification took 48 hrs. at 27 degrees C. Main dough was prepd. from 275g leaven, 600g rye meal, 450 g water, 10g dry yeast and 15g salt. Baking took 45 mins.