Dry bakery products and a process for their preparation

Details Dry bakery products and a process for their preparation Dry bakery products and a process for their preparation

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 2/38 (2006.01) A23L 1/105 (2006.01) A23L 1/172 (2006.01)

Patent

CA 2204634

The invention concern dough as well as a process for the preparation of dry bakery products, particularly crack-ers, comprising the addition to the dough of a bakery ingredient prepared by fer-mentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. Dur-ing the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. Af-ter the fermentation the mixture is prefer-ably concentrated or converted into a dry product which can be easily shipped, stored and handled. The use of the bak-ery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product proper-ties. For cracker manufacture the tradi-tional sponge step can be omitted.

L'invention concerne une pâte ainsi qu'un procédé de préparation de produits de boulangerie secs, notamment de biscuits salés, ce procédé consistant à ajouter à la pâte un ingrédient de boulangerie préparé par fermentation de germes de céréales avec des bactéries produisant de l'acide lactique. La fermentation est de préférence effectuée avec des lactobacilles, tels que <u>Lactobacillus plantarum</u>. Lors de la fermentation, une levure et/ou des enzymes, telles que des protéases et des carbohydrases, peuvent être ajoutées au mélange de fermentation. Après la fermentation, le mélange est de préférence concentré ou transformé en un produit sec pouvant être facilement transporté, stocké et manipulé. L'utilisation de l'ingrédient de boulangerie permet de simplifier le procédé et de réduire le temps de préparation des produits secs à base de céréales et d'en améliorer leurs propriétés. Dans la fabrication des biscuits salés, on peut omettre l'étape traditionnelle de levain-levure.

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