Country of ref document: Date of ref document: Kind code of ref document: Ref legal event code: Year of fee payment: The present invention relates to a fermentative composition for the preparation of a sourdough and the method for obtaining this composition by seeding and growth on a cereal medium of selected microorganisms strains.
The invention aims to allow the controlled and reproducible preparation of sourdough for the preparation and cooking of artisanal or industrial sourdough bread. The properties and qualities of traditional sourdough bread prepared are well known and are located primarily on the ground of its taste quality but also in its storability over time and its digestibility.
The interest and the qualities of sourdough bread, but also the difficulties of this technique are described for example in French Patent No. The decline in bread consumption in developed societies, particularly in the French company, is probably related to the technical development to a fast bread standardized characteristics, taste property and mediocre or poor palatability, but only compatible with the requirements of a minimum economic efficiency and working conditions and accepted easements by the professional staff.
The recall process conditions leading to the satisfactory recette tradition francaise sur levain liquide of daily batches of sourdough bread in fact shows the difficulties inherent in this technology and recette tradition francaise sur levain liquide far from confirming that a euphoric vision and bucolic traditional processes could let imagine.
The latter consists essentially of acidifying bacteria lactic and acetic and fresh yeast. The "sourdough recette tradition sur levain liquide or" head consists of a fermented bread dough portion taken from a batch in progress and herself prepared from yeast. Leaven first results from the fermentation of recette tradition sur levain liquide dough obtained by incorporating judicious doses of flour and water to the sourdough starter.
The leaven any point results from the fermentation of a dough obtained by incorporating judicious recette tradition sur levain liquide of recette tradition francaise sur levain liquide and water: The sequence of operations that led the head kept waiting since recette tradition sur levain liquide previous batch until the end of cooking the new batch varies methods, each baker has his own recipes, but is generally estimated at a figure between 12 and 18 hours, taking into account successive fermentations times and rest yeasts and pasta which contrasts with the possibilities of fast yeast bread or bread score recette tradition francaise sur levain liquide is close to 4 or 5 hours.
But the problems associated with the slowness of the development process are not the only reasons for the disaffection of breadmaking technique sourdough among professionals. Without going to the total impairment of the paste, the negative or adverse changes in the dough during the shoot, can result in mediocre or downright poor taste product. So the technique of baking sourdough addition it remains exposed to accidents affecting the whole batch, does not ensure the conditions of quality and consistently reproducible characteristics, even starting from the same head used and developed on the same support flour.
And for these reasons the sourdough bread making technique that appears widely repudiated by professionals working in an artisanal frame appears higher because inconsistent with the conditions of industrial manufacturing.
The latter indeed requires total reliability conditions in the course of the process from standard quality products and determined independently of hazards or abilities or empirical skills of the manufacturing staff.
The favor which continues to enjoy sourdough bread, because of its organoleptic properties thus led to the survival of this production, in artisan form either for local productions recette tradition sur levain liquide limited flow, more often in the form of bread "in old marketed under the flag of the recette tradition sur levain liquide to tradition and become a luxury item if only that due to the price necessarily linked to the conditions mentioned above of manufacture.
Yet is it common for the preparation of leavened bread be "helped to obtain sufficient or safer pushes the dough by incorporating a certain amount of industrial yeast classical in recette tradition sur levain liquide preparation of consumer bread. Attempts have recette tradition sur levain liquide made to prepare useful enzymes in baking: According to GB-Ais grown two kinds of yeasts in a mixture of flour and water. According to US-A the lactic acid bacteria are cultured in milk and the resulting product is recette tradition sur levain liquide to a starter containing bakers yeast.
However, these methods do not bring bread product quality sourdough traditional craftsmanship. The two major drawbacks of bread on sourdough bread-making process, namely the slowness and uncertainty of the process are solved by the ceuvre of the process and product of the present invention which aims to enable the manufacture of bread on leaven in fast conditions, thereby eliminating the successive phases or stages pulp preparation from the head to the paste of the batch recette tradition francaise sur levain liquide through the yeast first and then the second leavening Until the implementation of the present invention, the preparation of bread on sourdough recette tradition sur levain liquide dispersed work, local, empirical plots carried out in mostly inadequate and always changing conditions, leaving more room for intervention phenomena erratic and uncontrolled contingencies, all conditions that would necessarily lead to different results, uneven and depends exclusively recette tradition sur levain liquide the skill or intuition professional.
With the implementation of the present invention, the entire course of the biological process which was left or abandoned in the empirical knowledge of the professional, without means of control in unequal operating recette tradition francaise sur levain liquide and uncertain from unfamiliar ferments and uncontrolled on media themselves uncertified and often inadequate, is exempt from these conditions and this artisanal work phase to recette tradition sur levain liquide carried forward and told recette tradition sur levain liquide centralized stage specially adapted to this function, working in conditions allowing control of all parameters or data departure and thus discharging the professional bakery one hand from the bondage of recette tradition sur levain liquide preparation requires a programmed response and almost constant and secondly, risks of a deviation in the recette tradition sur levain liquide evolution of the phenomena.
The invention will ensure from the new ferments prepared and implemented ceuvre manufacturing and baking a sourdough bread of constant quality and thus avoiding the hazards or manufacturing accidents resulting from uncontrolled fermentation or influenced by the intervention undesirable elements. The invention allows the industrial manufacture or semi-industrial bread to excellent sourdough constant characteristics and made daily the consumer. Recette tradition francaise sur levain liquide invention makes it possible to eliminate the risk of deviation related to dispersion, slowness and lack of rigor of process conditions leading to the development of germs and active microorganisms living in the dough preparation.
The condition of good bread is linked to the presence in the dough a certain density of microorganisms to ensure a period of time reduced to a period as short as possible maturation of the dough and pushes related to carbonic gas creating the honeycomb structure of the bread.
The value of industrial yeast was precisely release largely baker successive stages by preparation phases of the cereal medium for the proliferation of microorganisms to obtain a paste having the density of micro-organisms required.
The invention enables the preparation of a composition based fermentation microorganisms characteristics flora component sourdough prepared and cultured on cereal medium and a concentrate component involving these microorganisms thus available and capable of being dispersed over a classic pulp ensuring immediate seeding of this dough in an optimum density. To this end, the invention relates to a controlled liquid phase ferments preparation method for the seeding and fermentation of a recette tradition sur levain liquide based on flour and water for the rapid making of a sourdough of the type in which concurrently using at least one strain of lactobacillus selected from the family including Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermenti.
Preferably the culture medium seeded respectively by at least one strain of yeast and a lactobacillus strain is constituted by a dilution on the one hand of flour and recette tradition francaise sur levain liquide. Before the seeding culture medium by the microorganism strains is subjected to a treatment for the hydrolysis of starch obtained by enzymatic action, followed by thermal sterilization phase in order to destroy enzymes and previously introduced.
The invention also relates to the ferment for the seeding and controlled fermentation of a flour dough and water to rapidly prepare a sourdough, of the type constituted by fresh cultures of microorganisms having d on the one hand at recette tradition francaise sur levain liquide one strain of lactobacilli selected from the group consisting of Lactobacillus brevis, Lactobacillus casein, Lactobacillus delbrueckii, Lactobacillus fermenti, Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiaeand secondly at least one strain of yeast selected recette tradition francaise sur levain liquide the recette tradition francaise recette tradition sur levain liquide levain liquide comprising saccharomyces cerevisiae and Candida tropicalis and obtained according to the above method and recette tradition francaise sur levain liquide in that it consists of an aqueous suspension medium, composed of cereal flour diluted in water and having constituted the middle of lactobacilli and yeasts development support culture.
This aqueous medium comprises between 7 and 10 parts of water for one part of cereal flour and preferably 8,5 parts of water and it further comprises 0. La concentration des micro-organismes par millilitre est voisine de: The concentration recette tradition francaise sur levain liquide microorganisms per milliliter is close to: Lactobacillus 10 9 - yeast: There is described hereinafter by way of example one embodiment of the invention.
The preparation of new recette tradition francaise sur levain liquide enzymes according to the invention is carried out in three stages corresponding recette tradition sur levain liquide to: The selection of strains has been made from the observation and identification of the natural and spontaneous flora present in recette tradition sur levain liquide sourdough craft and which comprises on the one hand lactobacilli and secondly leavening agents yeast.
Lactobacilli flora characteristics of sourdough include: For the implementation of the invention is preferably selected Lactobacillus plantarum which also reveals recette tradition sur levain liquide predominant.
The leavening agents present in the observed flora are essentially: On isole donc respectivement deux souches de micro-organismes respectivement: The first phase of identification, selection is driving course separately for the two strains searched and isolated microorganisms.
The second phase of development of settlements in Erlenmeyer also uses two parallel trunks corresponding to specific areas of each strain. The first two phases are intended to obtain sufficiently large colonies, well identified and pure microorganisms used in the implementation of the invention and to the seeding of the medium used for the third phase.
This third phase is against recette tradition francaise sur levain liquide of recette tradition sur levain liquide process of the invention by using a specific medium for the mixed development according to a common core with two strains recette tradition francaise sur levain liquide. The tables below outline the essential data and parameters used and defined for the conduct of three phases of development of fermentation concentrates of the invention. We see that in the final phase of fermenter culture use is made of a cereal culture medium.
The most logical approach is indeed using wheat starch as the carbon source and energy. Thus, it will not be necessary to go through a purification step before using fermented bread in the middle. Indeed, the use of substrates such as simple sugars would not allow the direct incorporation in the dough due to the bakeries legislation for traditional breads. Furthermore, using wheat flour for their growth, the seeds go through a stage adaptation flour and aromas can develop before the actual baking step.
The chemical composition of flour derived from that grain of wheat. The different parts of the wheat grain have different chemical compositions.
Because of this heterogeneous distribution of different nutrients, nutritional losses at the recette tradition sur levain liquide of milling involves both the proteins, fatty acids, minerals and vitamins.
The quality and quantity of these nutrients will have a direct impact on the growth of microorganisms in the starters but also the digestibility and flavor of the bread. In addition, the grind will be used quickly enough to avoid excessive oxidation of the materials assimilated by microorganisms in starter. Finally, the wheat from cultures called "biological will preferably be used. Prior to seeding, one proceeds to a stage of enzymatic hydrolysis of starch. Was retained enzymes and the following parameters: A combination of high temperature and a low pH will be more effective for destruction of enzymes.
Is obtained after cultivation in a fermentor containing a liquid phase suspending the remaining elements of the medium, and culture microorganisms developed in this environment has reached a concentration close to: This liquid phase is the fermentation composition of the invention, it is adapted to be packaged in unit vial, such as vial plasma sterile type 1 liter for use recette tradition francaise sur levain liquide the baking process.
One liter of fermentation composition makes it possible to inoculate a paste prepared based on 20 kg flour. The isolated enzymes from starter pulp and products made from flour medium used to inoculate the yeast itself at a concentration of cells per 10 kg of flour.
Tap water is suitable for this preparation. Recette tradition sur levain liquide must emphasize here the speed of obtaining recette tradition sur levain liquide leaven whose organoleptic characteristics are very similar to those observed on the leaven of a week. By mastering the technology and the knowledge of microbiological criteria, the results are reproducible. To different concentrations of "grain ferments associated introduced into the pulp correspond several types of bread flavorings more or less marked.
Similarly, in the high concentrations of lactic ferments, the flavor of bread acid will be stronger. Leaven can enter into the composition of the final pulp in the proportion shown below. Apart from well-defined technological processes welding time, fermentation time pasta changes in the amount of leaven introduced recette tradition francaise sur levain liquide the final dough have a direct implication on the intensity of the flavors in the finished products.
On peut ainsi fabriquer une gamme de produits correspondant aux exigences recette tradition sur levain liquide consommateurs. One can thus manufacture a range of products which meet consumer requirements.
The same can be done taking into account the quality of the flour used and in particular their axis of bolting. Pointing time can seem long 2 hrs However, this step allows a "job" of the flour with the seeds.
This is essential especially for the bread such products. We will of course consider a faster production of bread using similar techniques. It suffices to incorporate the leavening ferment of the invention in greater quantities in the final paste. These very hetero fermentative microorganisms will induce rapid development of the dough while highlighting the taste of wheat flour. Breadmaking technology defined above can be transposed to the manufacture of recette tradition sur levain liquide goods as well as various products of the pastry.
The manufacturing of such products vary by technological criteria bread itself but mainly by the nature and quality of the ferments used. For pastry products for example, prefer to select a rising flora well adapted to high concentrations of sugar in the dough.
Similarly, the butter flavoring diacetyl may be inherent to the induced metabolic products lactic appropriate flora. Finally, identified on various cereal strains can get into making bread more grain. The mixture of strains in the ferments of the invention involves: The control of microbiological phenomena as well as knowledge of specific technical criteria allow the reproducibility of results for the industry.
Finally, the dosage of the leaven of amounts in the dough for baking, as recette tradition francaise sur levain liquide as changes recette tradition sur levain liquide the quantities and qualities of raw materials flour allow product diversification. Stages of preparing the medium for the production of grain ferments fermenter. Les reportages sur le pain restent minoritaires.
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