Shelf-life extension of sour dough baked goods

Details Shelf-life extension of sour dough baked goods Shelf-life extension of sour dough baked goods

A - Human Necessities

21

D

A21D 8/04 (2006.01)

Patent

CA 2759532

The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli.

L'invention concerne un procédé amélioré pour la production de levain et de produits de boulangerie à durée de conservation prolongée, caractérisé en ce que, par cofermentation de lactobacilles sélectionnés, les produits de conservation biologiques sont enrichis dans la pâte ou dans les produits de boulangerie.

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