Sour dough the use thereof and bakery products products produced from the same
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United States of America Patent
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Issued Date -
Jul 27, 2006
app pub date -
Mar 12, 2004
filing date -
Mar 12, 2003
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Abstract
Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's leavens capable of being obtained by this method and use of said sourdough baker's leavens in breadmaking.
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