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Methods of making natural sourdough starter for baking bread and methods of making bread using the same

A starter and sour technology, which is applied in baking methods, pre-baked dough processing, baking, etc., can solve the problems of difficult preparation of starter, achieve good quality characteristics, enhance aroma and taste, and overcome limitations

Active Publication Date: 2014-08-27
PARIS CROISSANT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is difficult to make the same starter even though the same blend is used to make it

Method used

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  • Methods of making natural sourdough starter for baking bread and methods of making bread using the same
  • Methods of making natural sourdough starter for baking bread and methods of making bread using the same
  • Methods of making natural sourdough starter for baking bread and methods of making bread using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068]450 g of purified water was uniformly mixed with 50 g of Songhak Nuruk at room temperature, and the microbial starter was separated for 4 hours and 30 minutes in an incubator set at a temperature of 22° C. and a relative humidity of 80%. Thereafter, the microbial starter was filtered using a sieve having a mesh size of 50 mesh to remove wheat bran components. In such a state, 650 g of purified water, 950 g of wheat flour, and 100 g of rye flour were uniformly mixed with 400 g of the microbial starter, and the resulting mixture was placed in a refrigerator at a temperature of 25° C. and a relative humidity of 85%. fermenter and fermented for 48 hours. Then, 1,050 g of purified water, 950 g of wheat flour, and 100 g of rye flour were uniformly mixed with 700 g of the starter culture at room temperature, and the resulting mixture was placed in an incubator at a temperature of 12° C., and fermented 15 hours to prepare a natural sourdough starter. In such cases, the end dou...

Embodiment 2

[0073] A natural sourdough starter was prepared in the same manner as in Example 1, except that 576 g of purified water was used at room temperature during the recultivation of the sourdough starter subjected to the sourdough refrigeration process.

Embodiment 3

[0075] A natural sourdough starter was prepared in the same manner as in Example 1, except that the fermentation temperature of the incubator was changed to 5° C. during the recultivation of the sourdough starter subjected to the sourdough starter cooling process.

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PUM

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Abstract

A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13 DEG C, and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4 DEG C.

Description

field of invention [0001] The present invention relates to a process for the manufacture of a natural sourdough starter capable of producing sourdough bread with improved aroma and taste, soft and palatable, and well formed; more particularly to a natural sourdough starter for baking bread A method of making sourdough using microorganisms present in traditional Nuruks (Korean rice wine starter) obtained from Korea to solve problems associated with artificial starters such as commercially available yeast or lactic acid bacteria, the natural sourdough starter Capable of being prepared continuously, the natural sourdough starter can thus be prepared by conventional mass production while allowing the bread to maintain uniform quality characteristics; and the invention also relates to a method of making bread using the above natural sourdough starter. Background technique [0002] Generally, ethanol fermentation by yeast and lactic acid fermentation by lactic acid bacteria are in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04C12N1/18A21D8/06
CPCA21D8/06A21D8/045C12N1/18A21D8/04C12N1/20
Inventor 朴正吉李千溶沈相民潘永周吴信学金柄澈
Owner PARIS CROISSANT
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