Fermentation aid for conventional baked goods

Details Fermentation aid for conventional baked goods Fermentation aid for conventional baked goods

A - Human Necessities

21

D

99/125

A21D 8/04 (2006.01)

Patent

CA 1189742

FERMENTATION AID FOR CONVENTIONAL BAKED GOODS ABSTRACT A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.

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