Liquid leaven composition

Details Liquid leaven composition Liquid leaven composition

A - Human Necessities

21

D

A21D 2/00 (2006.01) A21D 8/04 (2006.01) C12N 1/16 (2006.01)

Patent

CA 2545069

The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver composition. Stable liquid compositions according to the invention are obtained when the residual sugar content is kept low, preferably below 0.5% w/w on the liquid composition and/or when severe drops in pH are prevented. The present invention further relates to liquid leaven compositions obtained as such and to their use in for instance bakery products like bread, snacks and pizzas.

La présente invention concerne un procédé destiné à préparer une composition de levage liquide stable renfermant une composition améliorant la saveur du pain (par exemple, du levain ou une composition spongieuse), une levure active et une composition améliorant le pain. On obtient les compositions liquides stables de l'invention lorsque la teneur en sucre résiduel est maintenue à un faible niveau, de préférence à un niveau inférieur à 0,5 % en poids de la composition liquide, et/ou lorsque d'importantes baisses de pH sont évitées. La présente invention concerne également les compositions de levage liquides ainsi obtenues ainsi que leur utilisation, par exemple, dans des produits de boulangerie tels que du pain, des en-cas et des pizzas.

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