Process of manufacturing barm for bakery and pastry products

Details Process of manufacturing barm for bakery and pastry products Process of manufacturing barm for bakery and pastry products

A - Human Necessities

23

L

99/119, 99/139.0

A23L 1/226 (2006.01) A21D 8/04 (2006.01) C12F 3/06 (2006.01)

Patent

CA 1209850

ABSTRACT The invention is concerned with a process of manufacturing barm for bakery and pastry products. According to the invention, an alcohol-free beer solution is mixed with koji and the resulting mixture is incubated at temperatures of 20-30°C. The process of the invention enables to produce bread of any type, steamed buns, cookies, sponge cakes and butter cakes which show good brightness in the crust, thin crumb grain, particularly good taste and flavor, and less stailing in time lapse after baking.

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