Patent ID: 11856959
Assignee: nan
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 8:
9. A sourdough obtained by the process according to claim 1, with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10, and which, when used in a bakery test in a breadmaking process based on the following consecutive steps: the following are placed in order in a spiral dough mixer with a rotating arm and bowl: 1,275 g of water, 2,000 g of flour and 200 g of sourdough, these are kneaded for 5 minutes with the arm operating at a speed of 70 rpm and the bowl operating at 10 rpm, 40 g salt is added to the mixer, this is then kneaded for three minutes with the arm operating at a speed of 160 rpm and the bowl operating at 18 rpm so as to obtain a dough temperature after the kneading process of 25 to 27° C., the dough undergoes a first fermentation for one hour in a fermentation chamber at 25° C. with a relative humidity of 75%, the dough is manually divided into pieces weighing 350 g, which are pre-formed into oval balls, which are allowed to rest for 20 minutes in a fermentation chamber at 25° C. with a relative humidity of 75%, they are then shaped into a baguette or short baguette (batard) with the seam on top, after which a second fermentation process is carried out for 4 to 5 hours in the fermentation chamber at 25° C. with a relative humidity of 75%, and finally the bread is cooked for 20 minutes at 240° C. with steam injected when placed in the oven, gives a dough prior to baking with a growth measurement in cm in excess of 2 after five hours, a growth measurement in excess of 2.8 after six hours, and this cooked dough gives a bread with a specific volume at least equal to 3 cm3/g.