Baking mixes which contain flour and have an enhanced shelf...

A - Human Necessities – 21 – D

Patent

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Details

A21D 8/04 (2006.01) A23L 1/105 (2006.01)

Patent

CA 2366744

A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the method. The method comprises forming a starting mixture including flour and water and inoculating same with a culture of the LPP strain micro- organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances; and terminating the fermentation process and destroying all living cells prior to the pH of the mix decreasing to 3.3 to yield a shelf life enhancing composition. Baking mixes embodying the shelf life enhancing composition are also described.

L'invention concerne un procédé de préparation d'une composition améliorant la durée de conservation, qui est destinée à des mélanges de boulangerie à base de farine et convient particulièrement pour des mélanges de pâte à frire. L'invention concerne aussi une espèce microbiologique (Lactobacillus plantarum / pentosus) mise en oeuvre par le procédé. Le procédé consiste à former un mélange de départ contenant de la farine et de l'eau, à introduire dans ledit mélange de départ une culture de micro-organismes de la souche du LPP, puis à laisser fermenter le mélange pour produire des substances antimicrobiennes contenant de l'acide lactique, un peptide et, d'autres éventuelles substances antimicrobiennes non déterminées. Le procédé consiste ensuite à achever le processus de fermentation et à détruire toutes les cellules vivantes préalablement à la diminution du pH du mélange à 3,3 afin d'obtenir une composition capable d'améliorer la durée de conservation. L'invention concerne en outre des mélanges de boulangerie qui contiennent ladite composition capable d'améliorer la durée de conservation.

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