USE OF ORGANIC ACIDS IN ARTISAN BREAD PRODUCTION
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United States of America Patent
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Issued Date -
Mar 4, 2021
app pub date -
Aug 28, 2020
filing date -
Aug 30, 2019
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Abstract
The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural shelf life, aroma and flavor, while maintaining a more uniform and aesthetically-pleasing shape with the use of organic acids and non-wheat flour.
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