Liquid Leaven Composition
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United States of America Patent
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Issued Date -
Oct 18, 2007
app pub date -
Dec 22, 2004
filing date -
Dec 22, 2003
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
The present invention relates to a method of preparing a stable liquid leaven composition which contains a bread flavor 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.
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