Process of manufacturing barm for bakery and pastry products
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United States of America Patent
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-
Dec 31, 1985
Grant Date -
N/A
app pub date -
Jun 21, 1983
filing date -
Jun 30, 1982
priority date (Note) -
Expired
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Abstract
Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20.degree.-30.degree. C. The Koji is prepared by inoculating steamed rice with Aspergillus oryzae.
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