Sourdough and process for producing same

Abstract

Sourdough 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 a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.

Claims

1. A process for producing a sourdough in which the following steps take place consecutively: a) washing a fermentable matrix in water by completely submerging it in water and allowing the water to flow until it runs clear so as to obtain a washed matrix to be incubated, which either is still containing 200 g to 1.5 kg of residual water per 2 kg of washed matrix to be incubated, or is containing less than this and, in the latter case, submerging the washed matrix to be incubated in water at between 15 C. and 35 C. at the ratio of 1 kg to 20 kg of water per 2 kg of washed matrix to be incubated, a1) incubating said washed matrix to obtain an incubated matrix with a liquid phase, known as a liquor, and a solid phase, wherein if the washed matrix to be incubated is submerged in water, then said incubation takes place at between 10 and 35 C. until bubbles appear on the surface of the liquor so as to obtain the incubated matrix, b) separating the liquor from the rest of the incubated matrix, c) mixing the liquor with a substrate to obtain a mixture with a dry matter content by weight ranging between 15 and 60% and allowing this mixture to ferment for 12 to 72 hours at between 9 C. and 25 C. to obtain a medium and d) adding additional substrate and water at between 10 C. and 35 C. to the medium to obtain a product, the addition of additional substrate and water representing 25 to 75% of the total volume, and allowing fermentation for between 12 to 72 hours at between 9 C. and 25 C. while blowing with air, oxygen or a mixture containing oxygen, at a rate ranging from 0.01 m.sup.3h/kg of product to 10 m.sup.3/h/kg of product, to obtain sourdough.

2. The process according to claim 1, wherein c) and d) are repeated a plurality of times.

3. The process according to claim 1, wherein the fermentable matrix comprises at least one of: grains pseudocereals, pulses in all their forms, fruits, either whole or in part, both fresh and processed, wood from grapevines, brassicas, hops, malts and honey.

4. The process according to claim 1, wherein the substrate comprises flour or any other grain or pseudocereal or pulse fraction.

5. The process according to claim 1, wherein step d) is repeated at least three times.

6. The process according to claim 1, wherein step d) is followed by a step e) in which step d) is repeated, but with a dry matter content ranging from 30 to 60%.

7. The process according to claim 6, wherein step e) is repeated at least three times.

8. The process according to claim 6, wherein the substrate has an ash content in excess of 0.75% by weight.

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 cm.sup.3/g.

10. The sourdough according to claim 9, wherein the acetate content of the bread is in excess of 900 ppm and its pH is less than 4.3.

11. The process according to claim 2, wherein steps c) and d) are repeated three times.

12. The process according to claim 3, wherein: said grains comprise at least one of soft wheat, hard wheat and rye, said pseudocereals comprise at least one of buckwheat and quinoa, said pulses comprises at least one of whole dry or sprouted seeds, flours, cornmeal, bran and germ, said fruits either whole or in part comprise at least one of: apples, pears, bananas, skin, flesh, pulp, pips, juices and fermented musts, said wood from grapevines comprises at least one of stalks and chips, said malts comprise at least one of wheat malt and barley malt.

Description

EXAMPLE 1

(1) 6 kg of wheat grains were weighed in a bucket made from food-grade PP (where PP stands for polypropylene).

(2) 30 litres of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes.

(3) Washing the wheat grains: the grains, which were submerged in water, were then rubbed between the hands by friction for 10 minutes, after which the water was drained off. 30 litres of tap water at 15 C. is added again, and the grains are once again rubbed by friction between the hands (this operation is repeated five times in succession).

(4) Rinsing the wheat grains: 30 litres of tap water at 25 C. is poured over the wheat grains and the grains are then drained by pressing manually through a conical stainless steel strainer. The water is then discarded and the grains are kept (this operation is repeated 15 times in succession).

(5) Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept.

(6) The 6 kg of washed and drained wheat grains are placed in a bucket made from food-grade PP.

(7) 24 kg of tap water at 25 C. is added.

(8) The bucket is placed in a drying oven at 25 C. for 67 hours.

(9) The preparation is drained by pressing manually through a conical stainless steel strainer to separate the liquid phase (liquor) from the grains. Only the liquid phase is kept.

(10) 13 kg of liquor is weighed and placed in a stainless steel fermenter.

(11) 13 kg of wheat flour is added.

(12) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes.

(13) The preparation is kept at 25 C. for 24 hours.

(14) The DM in the fermented preparation amounted to 47.5% and the temperature was 25 C.

(15) 24 kg of the preparation is kept.

(16) 6 kg of wheat flour and 6 kg of tap water at 25 C. are added.

(17) The mixture is homogenised with a rotor-stator at 1,500 rpm for 10 minutes.

(18) The preparation is kept at 25 C. for 24 hours.

(19) The DM in the fermented preparation amounted to 42.5% and the temperature was 24.9 C.

(20) 30 kg of the preparation is kept.

(21) 2.94 kg of wheat flour and 12.06 kg of tap water at 25 C. are added.

(22) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes.

(23) The preparation is then kept at 25 C. for 48 hours.

(24) The DM in the fermented preparation amounted to 34.4% and the temperature was 26.8 C.

(25) 40 kg of the preparation is kept.

(26) 16.3 kg of wheat flour and 23.7 kg of tap water, first cooled to 6 C., are added.

(27) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes.

(28) The preparation is then allowed to ferment for 96 hours at 15 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min (Nl/min: air held under Standard Reference Atmosphere conditions).

(29) The DM in the fermented preparation amounted to 33.51%.

(30) 40 kg of the preparation is kept.

(31) 16.6 kg of wheat flour and 23.4 kg of tap water, first cooled to 6 C., are added.

(32) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes.

(33) The preparation is then allowed to ferment for 24 hours at 15 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min.

(34) The DM in the fermented preparation amounted to 34.85% and the temperature was 16.2 C.

(35) 40 kg of the preparation is kept.

(36) 16.1 kg of wheat flour and 23.9 kg of tap water, first cooled to 6 C., are added.

(37) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes.

(38) The preparation is then allowed to ferment for 24 hours at 15 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min.

(39) The DM in the fermented preparation amounted to 34.09% and the temperature was 17.3 C.

(40) 40 kg of the preparation is kept.

(41) 16.1 kg of wheat flour and 23.9 kg of tap water, first cooled to 6 C., are added.

(42) The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes.

(43) The preparation is then allowed to ferment for 96 hours at 15 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min.

(44) The DM in the fermented preparation amounted to 35.8% and the temperature was 17.3 C.

(45) The preparation is cooled to 4 C. and kept at 4 C.

(46) This sourdough will subsequently be used for bread, brioche and panettone applications, the results of which will be shown.

COMPARATIVE EXAMPLE 1

(47) 1 kg of wheat grains were weighed in a bucket made from food-grade PP.

(48) 5 litres of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes.

(49) Washing the wheat grains: the grains, which were submerged in water, were then rubbed between the hands by friction for 10 minutes, after which the water was drained off. 5 litres of tap water at 15 C. is added again, and the grains are once again rubbed by friction between the hands (this operation is repeated five times in succession).

(50) Rinsing the wheat grains: 5 litres of tap water at 25 C. is poured over the wheat grains and the grains are then drained by pressing manually through a conical stainless steel strainer. The water is then discarded and the grains are kept (this operation is repeated 15 times in succession).

(51) Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept.

(52) The kilogram of washed and drained wheat grains are placed in a bucket made from food-grade PP.

(53) 4 kg of tap water at 25 C. is added.

(54) The bucket is placed in a drying oven at 25 C. for 67 hours.

(55) The preparation is drained by pressing manually through a conical stainless steel strainer to separate the liquid phase (liquor) from the grains. Only the liquid phase is kept.

(56) 1,750 g of liquor is weighed in a bucket made from food-grade PP.

(57) 1,750 g of wheat flour is added.

(58) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(59) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(60) The DM in the fermented preparation amounted to 47.5% and the temperature was 25 C.

(61) 3,300 g of preparation is weighed in a bucket made from food-grade PP.

(62) 825 g of wheat flour and 825 g of tap water at 25 C. are added.

(63) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(64) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(65) The DM in the fermented preparation amounted to 42.5% and the temperature was 24.9 C.

(66) 4,800 g of preparation is weighed in a bucket made from food-grade PP.

(67) 470 g of wheat flour and 1,930 g of tap water at 25 C. are added.

(68) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(69) The preparation is then placed in a drying oven at 25 C. for 48 hours.

(70) The DM in the fermented preparation amounted to 34.4% and the temperature was 26.8 C.

(71) 500 g of preparation is weighed in a bucket made from food-grade PP.

(72) 650 g of wheat (no added water).

(73) The mixture is homogenised using a Kitchenaid 5KSM45 stand mixer with a paddle attachment at speed 1 for 2 minutes.

(74) The preparation is then placed in a drying oven at 15 C. for 96 hours.

(75) The DM in the fermented preparation amounted to 65.44%.

(76) 500 g of preparation is weighed in a bucket made from food-grade PP.

(77) 425 g of wheat flour and 75 g of tap water, first cooled to 6 C., are added.

(78) The mixture is homogenised using a Kitchenaid 5KSM45 stand mixer with a paddle attachment at speed 1 for 2 minutes.

(79) The preparation is then placed in a drying oven at 15 C. for 24 hours.

(80) The DM in the fermented preparation amounted to 70.26% and the temperature was 15.2 C.

(81) 500 g of preparation is weighed in a bucket made from food-grade PP.

(82) 400 g of wheat flour and 100 g of tap water, first cooled to 6 C., are added.

(83) The DM in the fermented preparation amounted to 47.5% and the temperature was 25 C.

(84) The mixture is homogenised using a Kitchenaid 5KSM45 stand mixer with a paddle attachment at speed 1 for 2 minutes.

(85) The preparation is then placed in a drying oven at 15 C. for 24 hours.

(86) The DM in the fermented preparation amounted to 71.14% and the temperature was 15.4 C.

(87) 500 g of preparation is weighed in a bucket made from food-grade PP.

(88) 400 g of wheat flour and 100 g of tap water, first cooled to 6 C., are added.

(89) The mixture is homogenised using a Kitchenaid 5KSM45 stand mixer with a paddle attachment at speed 1 for 2 minutes.

(90) The preparation is then placed in a drying oven at 15 C. for 96 hours.

(91) The DM in the fermented preparation amounted to 70.9% and the temperature was 14.6 C.

(92) The preparation is placed in a climatic chamber at 4 C. to be chilled and kept at 4 C.

(93) This sourdough will subsequently be used for bread, brioche and panettone applications.

COMPARATIVE EXAMPLE 2

(94) 1 kg of wheat grains were weighed in a bucket made from food-grade PP.

(95) 5 litres of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes.

(96) Washing the wheat grains: the grains, which were submerged in water, were then rubbed between the hands by friction for 10 minutes, after which the water was drained off. 5 litres of tap water at 15 C. is added again, then the grains are once again rubbed between the hands by friction (this operation is repeated five times in succession).

(97) Rinsing the wheat grains: 5 litres of tap water at 25 C. is poured over the wheat grains and the grains are then drained by pressing manually through a conical stainless steel strainer. The water is then discarded and the grains are kept (this operation is repeated 15 times in succession).

(98) Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept.

(99) The kilogram of washed and drained wheat grains are placed in a bucket made from food-grade PP.

(100) 4 kg of tap water at 25 C. is added.

(101) The bucket is placed in a drying oven at 25 C. for 67 hours.

(102) The preparation is drained by pressing manually through a conical stainless steel strainer to separate the liquid phase (liquor) from the grains. Only the liquid phase is kept.

(103) 1,750 g of liquor is weighed in a bucket made from food-grade PP.

(104) 1,750 g of wheat flour is added.

(105) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(106) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(107) The DM in the fermented preparation amounted to 43.2% and the temperature was 25 C.

(108) 3,300 g of preparation is weighed in a bucket made from food-grade PP.

(109) 829 g of wheat flour and 825 g of tap water at 25 C. are added.

(110) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(111) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(112) The DM in the fermented preparation amounted to 43.9% and the temperature was 25 C.

(113) 4,800 g of preparation is weighed in a bucket made from food-grade PP.

(114) 1,200 g of wheat flour and 1,200 g of tap water at 25 C. are added.

(115) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(116) The preparation is then placed in a drying oven at 25 C. for 48 hours.

(117) The DM in the fermented preparation amounted to 42.7% and the temperature was 26.2 C.

(118) 1,000 g of preparation is weighed in a bucket made from food-grade PP.

(119) 311.66 g of wheat flour and 593.33 g of tap water at 25 C. are added.

(120) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(121) The preparation is then placed in a drying oven at 25 C. for 96 hours.

(122) The DM in the fermented preparation amounted to 33.3%.

(123) 1,000 g of preparation is weighed in a bucket made from food-grade PP.

(124) 420 g of wheat flour and 580 g of tap water at 25 C. are added.

(125) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(126) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(127) The DM in the fermented preparation amounted to 34.99% and the temperature was 25 C.

(128) 1,000 g of preparation is weighed in a bucket made from food-grade PP.

(129) 400 g of wheat flour and 600 g of tap water at 25 C. are added.

(130) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(131) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(132) The DM in the fermented preparation amounted to 34.53% and the temperature was 24.8 C.

(133) 1,000 g of preparation is weighed in a bucket made from food-grade PP.

(134) 400 g of wheat flour and 600 g of tap water at 25 C. are added.

(135) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(136) The preparation is then placed in a drying oven at 25 C. for 96 hours.

(137) The DM in the fermented preparation amounted to 34.30% and the temperature was 25.1 C.

(138) The preparation is placed in a climatic chamber at 4 C. to be chilled and kept at 4 C.

(139) This sourdough will subsequently be used for bread, brioche and panettone applications.

COMPARATIVE EXAMPLE 3

(140) 1.5 kg of wheat grains were weighed in a bucket made from food-grade PP.

(141) 5 litres of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes.

(142) Washing the wheat grains: the grains, which were submerged in water, were then rubbed between the hands by friction for 10 minutes, after which the water was drained off. 5 litres of tap water at 15 C. is added again, then the grains are once again rubbed between the hands by friction (this operation is repeated five times in succession).

(143) Rinsing the wheat grains: 5 litres of tap water at 25 C. is poured over the wheat grains, then the grains are drained by pressing manually through a conical stainless steel strainer. The water is then discarded and the grains are kept (this operation is repeated 15 times in succession).

(144) Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept.

(145) The 1.5 kg of washed and drained wheat grains are placed in a bucket made from food-grade PP.

(146) 6 kg of tap water at 25 C. is added.

(147) The bucket is placed in a drying oven at 25 C. for 67 hours.

(148) The preparation is drained by pressing manually through a conical stainless steel strainer to separate the liquid phase (liquor) from the grains. Only the liquid phase is kept.

(149) 5,000 g of liquor is weighed in a bucket made from food-grade PP.

(150) 5,000 g of wheat flour is added.

(151) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(152) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(153) The DM in the fermented preparation amounted to 44.8% and the temperature was 26.1 C.

(154) 4,500 g of preparation is weighed in a bucket made from food-grade PP.

(155) 1,125 g of wheat flour and 1,125 g of tap water at 25 C. are added.

(156) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(157) The preparation is then placed in a drying oven at 25 C. for 24 hours.

(158) 4,000 g of preparation is weighed in a bucket made from food-grade PP.

(159) 1,000 g of wheat flour and 1,000 g of tap water at 25 C. are added.

(160) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(161) The preparation is then placed in a drying oven at 25 C. for 48 hours.

(162) The DM in the fermented preparation amounted to 44.6% and the temperature was 25.6 C.

(163) 2,000 g of preparation is weighed in a bucket made from food-grade PP.

(164) 600 g of wheat flour and 1,400 g of tap water, first cooled to 6 C., are added.

(165) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(166) The preparation is then placed in a drying oven at 8 C. for 96 hours.

(167) The DM in the fermented preparation amounted to 35.18% and the temperature was 8.2 C.

(168) 2,000 g of preparation is weighed in a bucket made from food-grade PP.

(169) 800 g of wheat flour and 1,200 g of tap water, first cooled to 6 C., are added.

(170) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(171) The preparation is then placed in a drying oven at 8 C. for 24 hours.

(172) The DM in the fermented preparation amounted to 35.1% and the temperature was 7.8 C.

(173) 2,000 g of preparation is weighed in a bucket made from food-grade PP.

(174) 800 g of wheat flour and 1,200 g of tap water, first cooled to 6 C., are added.

(175) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(176) The preparation is then placed in a drying oven at 8 C. for 24 hours.

(177) The DM in the fermented preparation amounted to 35.06% and the temperature was 8.2 C.

(178) 2,000 g of preparation is weighed in a bucket made from food-grade PP.

(179) 800 g of wheat flour and 1,200 g of tap water, first cooled to 6 C., are added.

(180) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(181) The preparation is then placed in a drying oven at 8 C. for 24 hours.

(182) The DM in the fermented preparation amounted to 35.42% and the temperature was 8 C.

(183) 2,000 g of preparation is weighed in a bucket made from food-grade PP.

(184) 800 g of wheat flour and 1,200 g of tap water, first cooled to 6 C., are added.

(185) The mixture is homogenised manually using a kitchen whisk for 5 minutes.

(186) The preparation is then placed in a drying oven at 8 C. for 24 hours.

(187) The DM in the fermented preparation amounted to 36.64% and the temperature was 8.2 C.

(188) The preparation is placed in a climatic chamber at 4 C. to be chilled and kept at 4 C.

(189) This sourdough will subsequently be used for bread, brioche and panettone applications.

(190) To obtain the results in Table I, bread, brioche and panettone were produced respectively by the following processes using the VMISPI11 spiral dough mixer.

(191) Speed 1: 70 rpm for the arm; 10 rpm for the bowl.

(192) Speed 2: 160 rpm for the arm; 18 rpm for the bowl.

Manufacturing Process for Ordinary Bread Using Sourdough without the Addition of Baker's Yeast in Example 1 and Comparative Examples 1, 2, 3, 4 and 5

(193) TABLE-US-00001 TABLE I Order of steps to be observed Flour type Traditional French flour 1 Weight of water The quantity of water added is adjusted according to the consistency of the sourdough (more or less liquid) to obtain dough with an equivalent consistency to ensure optimum fermentation. Example 1: 1,275 g is added to the dough mixer Comparative example 1: 1,425 g Comparative example 2: 1,275 g Comparative example 3: 1,275 g Comparative example 4: 1,200 g Comparative example 5: 1,200 g 2 Weight of flour 2,000 g is added to the dough mixer 3 Weight of 200 g is added to the dough mixer sourdough 4 Kneading Spiral dough mixer 5 min at speed 1, then 3 min at Speed 2 5 Weight of salt 40 g is added to the dough mixer 6 Kneading 3 min at Speed 2 7 T of the 25-27 C. dough after kneading 8 First 1 hour in the fermentation chamber at 25 C. fermentation with a relative humidity of 75% 9 Division Manually divided into pieces weighing 350 g and pre-formed into oval balls 10 Resting 20 minutes in the fermentation chamber at 25 C. with a relative humidity of 75% 11 Shaping Baguette or short baguette (batard) with the seam underneath 12 Second 4 to 5 hours in the fermentation chamber at fermentation 25 C. with a relative humidity of 75% 13 Baking 20 minutes at 240 C. with steam injected when placed in the oven

Manufacturing Process for Brioche without the Addition of Baker's Yeast, Using the Sourdough from Example 1 and Comparative Examples 1, 2, 3, 4

(194) TABLE-US-00002 TABLE II Order of steps to observed Flour mixture Traditional French flour + cold Phil bread improver + oatmeal flour 1 Weight of egg The amount of egg added is adjusted according to the consistency of the sourdough (more or less liquid) to obtain dough with an equivalent consistency to ensure optimum fermentation. Example 1: 900 g is added to the dough mixer Comparative example 1: 1,050g Comparative example 2: 900 g Comparative example 3: 900 g Comparative example 4: 700 g 2 Weight of 300 g is added to the dough mixer sugar 3 Weight of salt 30 g is added to the dough mixer 4 Weight of 990 g of traditional French flour + 10 g of flour cold Phil improver + 500 g of oatmeal flour are added to the dough mixer 5 Weight of 300 g is added to the dough mixer sourdough 6 Kneading Spiral dough mixer 5 min at speed 1, then 15 min at Speed 2 7 Weight of 600 g is added to the dough mixer butter 8 Kneading Spiral dough mixer 5 min at speed 1, then 7 min at Speed 2 9 T of the 25-28 C. dough after kneading 10 First 1 hour 30 in the fermentation chamber at 25 C. fermentation with a relative humidity of 75% 11 Division Manually divided into pieces weighing 300 g and pre-formed into oval balls 12 Resting 15 minutes in the fermentation chamber at 25 C. with a relative humidity of 75% 13 Shaping In cardboard moulds 14 Growth 16 hours in the fermentation chamber at 22 C. with a relative humidity of 75% 15 Baking 18 minutes at 160 C. with steam injected when placed in the oven, oven ventilated

Manufacturing Process for Panettone without the Addition of Baker's Yeast, Using the Sourdough from Example 1 and Comparative Examples 1, 2 and 4

(195) TABLE-US-00003 TABLE III Order of steps to be observed Flour type Panettone mix 1 Weight of water The quantity of water added is adjusted according to the consistency of the sourdough (more or less liquid) to obtain dough with an equivalent consistency to ensure optimum fermentation. Example 1: 450 g is added to the dough mixer Comparative example 1: 550 g Comparative example 2: 450 g Comparative example 4: 375 g 2 Weight of flour 1,000 g of panettone mix 3 Weight of 200 g is added to the dough mixer sourdough 4 Kneading Spiral dough mixer 5 min at speed 1, then 10 min at Speed 2 5 Weight of butter 300 g is added to the dough mixer 6 Kneading Spiral dough mixer 5 min at Speed 1 7 Weight of fruit 460 g is added to the dough mixer 8 Kneading Spiral dough mixer 1 min at Speed 1 9 T of the dough 24-26 C. after kneading 10 First fermentation 1 hour 30 in the fermentation chamber at 25 C. with a relative humidity of 75% 11 Division Manually divided into pieces weighing 700 g and pre-formed into oval balls 12 Resting 20 minutes in the fermentation chamber at 25 C. with a relative humidity of 75% 13 Shaping Manual, into balls 14 Growth 16 hours in the fermentation chamber at 24 C. with a relative humidity of 75% 15 Baking 45 minutes at 150 C. with steam injected when placed in the oven, oven ventilated

Process for Manufacturing Sourdough Bread Using Sourdough from Comparative Example 6

(196) TABLE-US-00004 TABLE IV Order of steps to be observed Flour type Traditional French flour + T170 rye flour 1 Weight of The quantity of water added is adjusted water according to the consistency of the sourdough (more or less liquid) to obtain dough with an equivalent consistency to ensure optimum fermentation. 1,180g of water is added to the dough mixer if using sourdough according to the invention 1,100g for commercial sourdough 2 Weigh tof salt 36 g is added to the dough mixer 3 Weight of 1,800 g of traditional French flour + flour 200 g of T170 rye flour are placed in the dough mixer For sourdough according to the invention: 4 Weight of sourdough 20 g is added to the dough mixer For commercial sourdough: 100 g is added to the dough mixer 5 Kneading Spiral dough mixer 5 min at speed 1, then 30 seconds at Speed 2 6 T of the 25-27 C. dough after kneading 7 First 14 hours in the fermentation chamber at fermentation 23 C. with a relative humidity of 75% 8 Division Manually divided into pieces weighing 1,000 g and 350 g, pre-formed into oval balls 9 Resting 20 minutes in the fermentation chamber at 25 C. with a relative humidity of 75% 10 Shaping Balls 11 Second 3 hours in the fermentation chamber at fermentation 25 C. with a relative humidity of 75% 12 Baking 50 minutes at 230 C./240 C. with steam injected when placed in the oven

COMPARATIVE EXAMPLES 4 AND 5

(197) Bread was prepared using the recipe in Table I with two commercial sourdoughs claiming to produce bread without the need to add yeast. This led to the results shown in Table V.

COMPARATIVE EXAMPLE 6

(198) Sourdough bread was prepared with 1% by weight compared with the weight of flour of a sourdough according to the invention and 5% by weight compared with the weight of flour of a commercial sourdough claiming to produce sourdough bread without the addition of yeast. The results obtained complied with French legislation (Decree No. 93-1074 of 13 Sep. 1993).

(199) TABLE-US-00005 TABLE V Lactic Measurement carried out acid only on bread dough Yeasts bacteria volume volume volume Acetic Lactic log log Growth Growth Growth DM pH TTA acid acid (CFU)/g (CFU)/g 2 hrs 3 hrs 4 hrs Example 1 35.8 5.89 2 87 0 8.81 9.60 1.5 1.8 2.4 Comparative 70.9 4.03 9.5 1,032 5,640 6.89 8.59 1 1 1.1 example 1 Comparative 34.3 3.56 14 734 7,662 5.90 9.08 1.1 1.2 1.4 example 2 Comparative 36.64 4.34 5.2 305 2,942 4.85 8.56 1 1 1 example 3 Comparative 16.65 4.21 22.4 6,452 17,809 7.11 8.20 1.2 1.2 1.2 example 4 Comparative 29.21 3.75 14.1 2327 2925 5.76 7.52 1 1 1 example 5 Measurement carried out only on bread dough volume volume Specific volumes Growth Growth of bread 5 hrs 6 hrs Results Bread Brioche Panettone Example 1 3 3.5 Successful 3.93 5.09 3.87 Comparative 1.3 1.5 Failed 2.67 3.55 3.09 example 1 Comparative 1.5 1.6 Failed 1.89 1.06 1.76 example 2 Comparative 1 1 Failed 1.86 1.45 example 3 Comparative 1.2 Failed 2.14 1.96 2.18 example 4 Comparative 1 Failed 1.94 example 5 Parameter units: DM: % Acetic acid: ppm Lactic acid: ppm Yeasts: log(CFU)/g Lactic acid bacteria: log(CFU)/g Specific volume: cm.sup.3/g

COMPARATIVE EXAMPLE 7 (AIR BLOWN IN TOO EARLY)

(200) The procedure is as follows:

(201) TABLE-US-00006 TABLE VI D0 Step 1 10 kg of organically cultivated wheat grains were weighed in a bucket made from food-grade PP. 30 liters of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes. Washing the wheat grains: the grains submerged in water were then rubbed between the hands by friction for 10 minutes, after which the water is drained off. 30 liters of tap water at 15 C. is added again, and the grains are once again rubbed between the hands by friction. This operation is repeated five times in succession. Rinsing the wheat grains: 30 liters of tap water at 25 C. is poured over the wheat grains, then the grains are drained by pressing manually through a conical stainless steel strainer. The water is then discarded while the grains are kept. This operation is repeated 15 times in succession. Step 2 Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept. Step 3 10 kg of washed and drained organic wheat grains are placed in a stainless steel Goavec (brand name) fermenter. 40 kg of tap water at 25 C. is added. Step 4 The prepariation is kept at 25 C. for 72 hours. The preparation undergoes central agitation at 150 rpm and counter-rotation agitation (scraper) at 50 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min. (Nl/min: air held under Standart Reference Atmosphere conditions). D3 Step 5 The temperature of preparation is 26.4 C. The preparation is taken out of the stainless steel fermenter (liquor + grains). Only the liquid phase (liquor) is kept. Step 6 30 kg of liquor is weighed and placed in a Goavec (brand name) stainless steel fermenter. 30 kg of T80 whear flour is added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is kept 25 C. for 24 hours. The preparation undergoes central agitation at 150 rpm and counter-rotation agitation (scrape) at 50 rpm, with pressure of 6 bar and with a flow of 60 Nl/min. D4 Step 7 The DM in fermented preparation smounts to 45.25% and the temperaure is 25.64 C. 39.6 kg of the preparation is kept. 9.9 kg of T80 wheat flour and 9.9 kg of tap water at 25 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is kept 25 C. for 24 hours. The preparation undergoes central agitation at 150 rpm and counter-rotation agitation (scraper) at 50 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min. D5 Step 8 The DM in the fermented preparation amounts to 45.02% and the temperature is 26 C. 40 kg of the preparation is kept. 3.918 kg of T80 wheat flour and 16.1 kg of tap water at 25 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is then kept 25 C. for 48 hours. The preparation undergoes central agitation at 200 rpm and counter-rotation agitation (scraper) at 50 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min. D7 Step 9 The DM in the fermented preparation amounts to 43.26% and the temperature is 24.81 C. 24 kg of the preparation is kept. 9.776 kg of T80 wheat flour and 14.2 kg of tap water at 25 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation then undergoes fermentation at 25 C. for 72 hours. The preparation undergoes central agitation at 200 rpm and counter-rotation agitation (scraper) at 50 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min (Nl/min: air held under Standart Reference Atmosphere conditions). D10 Step 10 The DM in the fermented preparation amounts to 33.16% and the temperature is 26.64 C. 24 kg of the preparation is kept. 10.4 kg of T80 wheat flour and 14.6 kg of tap water at 15 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation then undergoes fermentation at 15 C. for 96 hours. The preparation undergoes central agitation at 250 rpm and counter-rotation agitation (scraper) at 15 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min. D14 Step 11 The DM in the fermented preparation amounts to 45.02% and the temperature is 15.37 C. 25 kg of the preparation is kept. 10 kg of T80 wheat flour and 15 kg of tap water at 15 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation then undergoes fermentation at 15 C. for 24 hours. The preparation undergoes central agitation at 250 rpm and counter-rotation agitation (scraper) at 15 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 60 Nl/min. Ferment- The temperature of the preparation is 16 C. ation The preparation is cooled to 4 C. and kept at 4 C. stopped This sourdough is tested for bread, brioche, panettone, and sourdough bread applications.

COMPARATIVE EXAMPLE 8 (IMPROVED SOURDOUGH)

(202) The procedure is as follows:

(203) TABLE-US-00007 TABLE VII D0 Step 1 6 kg of organically farmed wheat grains were weighed in a bucket made from food-grade PP. 30 liters of tap water at 15 C. was added and then left to rest at ambient temperature for 30 minutes. Washing the wheat grains: the grains submerged in water were then rubbed between the hands by friction for 10 minutes, after which the water is drained off. 30 liters of tap water at 15 C. is added again, and the grains are once again rubbed between the hands by friction. This operation is repeated five times in succession. Rinsing the wheat grains: 30 liters of tap water at 25 C. is poured over the wheat grains, then the grains are drained by pressing manually through a conical stainless steel strainer. The water is then discarded while the grains are kept. This operation is repeated 15 times in succession. Step 2 Final drainage of the grains by pressing manually through a conical stainless steel strainer. Only the grains are kept. Step 3 The 6 kg of washed and drained organic wheat grains are placed in a bucket made from food-grade PP. 24 kg of tap water at 25 C. is added. Step 4 THe bucket is placed in a drying oven at 25 C. for 67 hours. D3 Step 5 The preparation is drained by pressing manually through a conical stainless steel strainer to separate the liquid phase (liquor) from the grains. Only the liquid is kept. Step 6 20 Kg of liquor is weighed and placed in a Goavec (brand name) stainless steel fermenter. 20 Kg of T80 wheat flour is added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is kept at 25 C. for 24 hours with a low level of central agitation at 80 rpm and counter- rotation agitation (scraper) at 15 rpm. D4 Step 7 The DM in the fermented preparation amounts to 43.7% and the temperature is 24.9 C. 40 kg of the preparation is kept. 10 kg of T80 wheat flour and 10 kg of tap water at 25 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is kept at 25 C. for 24 hours with a low level of central agitation at 80 rpm and counter-rotation agitation (scraper) at 15 rpm. D5 Step 8 The DM in the fermented preparation amounts to 43.2% and the temperature is 25.8 C. 40 kg of the preparation is kept. 10 kg of T80 wheat flour and 10 kg of tap water at 25 C. are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 10 minutes. The preparation is kept at 25 C. for 48 hours with a low level of central agitation at 80 rpm and counter-rotation agitation (scraper) at 15 rpm. D7 Step 9 The DM in the fermented preparation amounts to 42.3% and the temperature is 25.5 C. 30 kg of the preparation is kept. 15 kg of T80 wheat flour and 15 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 7 days at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. (Nl/min: air held under Standart Reference Atmosphere conditions). D14 Step 10 The DM in the fermented preparation amounts to 41.8% and the temperature is 11.5 C. 30 kg of the preparation is kept. 14.8 kg of T80 wheat flour and 15.2 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D16 Step 11 The DM in the fermented preparation amounts to 42.1% and the temperature is 12.5 C. 30 kg of the preparation is kept. 14.8 kg of T80 wheat flour and 15.2 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D18 Step 12 The DM in the fermented preparation amounts to 41.1% and the temperature is 11.6 C. 30 kg of the preparation is kept. 17.7 kg of T80 wheat flour and 12.3 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D20 Step 13 The DM in the fermented preparation amounts to 45.6% and the temperature is 14.5 C. (Step 12 is 30 kg of the preparation is kept. repeated) 17.3 kg of T80 wheat flour and 12.7 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D22 Step 14 The DM in the fermented preparation amounts to 45.6% and the temperature is 13.4 C. (Step 13 is 30 kg of the preparation is kept. repeated) 17.3 kg of T80 wheat flour and 12.7 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D24 Step 15 The DM in the fermented preparation amounts to 45.6% and the temperature is 13.6 C. (Step 13 is 30 kg of the preparation is kept. repeated) 17.3 kg of T80 wheat flour and 12.7 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D26 Step 16 The DM in the fermented preparation amounts to 45.6% and the temperature is 13.3 C. (Step 13 is 30 kg of the preparation is kept. repeated) 17.3 kg of T80 wheat flour and 12.7 kg of tap water, first cooled to 6 C., are added. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D28 Step 17 The DM in the fermented preparation amounts to 47.1% and the temperature is 13 C. (Step 13 is 30 kg of the preparation is kept. repeated) 17.3 kg of T80 wheat flour and 12.7 kg of tap water, first cooled to 6 C. are addd. The mixture is homogenised with a rotor-stator agitator at 1,500 rpm for 15 minutes. The preparation is then allowed to ferment for 48 hours at 11 C. with central agitation at 250 rpm and counter-rotation agitation (scraper) at 30 rpm, with continuous aeration by injecting dry compressed oil-free air via a sparger at the bottom of the bowl at a pressure of 6 bar and with a flow rate of 100 Nl/min. D30 Ferment- The DM in the fermented preparation amounts to 47.1% and the temperature is 13.9 C. ation The preaparation is cooled to 4 C. and kept at 44 C. stopped This sourdough is tested for bread, brioche, panettone, and sourdough bread applications.

(204) TABLE-US-00008 TABLE VII Order of steps to be observed Flour type Traditional Frenchflour + T170 rye flour Basic 65 C. temperature 1 Weight The quantity of water added is adjusted according to water the consistency of the sourdough (more or less liquid) to obtain dough with an equivalent consistency to ensure optimum fermentation. Example D2 isara d + 15: 1,140 g Example Spicher v3: 1,140 g Example according to the invention, improved: 1,140 g 2 Weight of 36 g is added to the dough mixer salt 3 Weight of 1,800 g of traditional French flour + 200 g of T170 rye flour flour are placed in the dough mixer 4 Weight of 40 g is added to the dough mixer sourdough 5 Kneading Spiral dough mixer 5 min at speed 1, then 30 seconds at Speed 2 6 Temperature 25 to 27 C. of the dough after kneading 7 First 14 hours in the fermentation chamber at 23 C. with a fermentation relative humidity of 75% 8 Division Manually divided into pieces weighing 1,000 and 350 g, which are formed into oval balls. 9 Resting 20 minutes in the fermentation chamber at 25 C. with relative a humidity of 75% 10 Shaping Balls 11 Second 3 hours in the fermentation chamber at 25 C. with a fermentation relative humidity of 75% 12 Baking 50 min at 230/240 C. with steam injected when placed in the oven for pieces weighing 1 kg and 25 minutes for pieces weighing 350 g.

(205) The sourdough bread production test is carried out as specified in the operating instructions described in Table VIII using Spicher sourdoughs, as in comparative example 7, and in comparative example 8.

(206) The results obtained are summarised in Table IX.

(207) TABLE-US-00009 TABLE IX Lactic Measurements only carried acid out on bread dough Yeast bacteria Growth Growth Growth Ace- log log after after after DM pH TTA tates Lactates (CFU)/g (CFU)/g 2hrs 3hrs 4hrs Compar- 34.96 3.74 12.7 2,517 4,206 9.23 9.40 1.2 1.6 1.8 ative example 7 Spicher* 43.16 3.93 15.3 819 6,904 7.48 8.64 1.3 1.3 1.4 Compar- 47.24 3.92 11.1 425 5,334 7.64 9.30 1.4 1.6 2 ative example 8 Measurements only carried Application for out on bread dough sourdough bread Growth Growth Specific volumes in cm.sup.3/g Bread after after Sourdough Bread acetate 5hrs 6hrs Bread Brioche Panettone bread pH (ppm) Compar- 2 2.2 2.81 3.86 2.83 1.85 3.91 650 ative example 7 Spicher* 1.4 1.7 2.88 2.26 2.52 2.50 4.02 148 Compar- 2.2 3 4.30 4.79 2.69 2.48 3.92 910 ative example 8 *Spicher is the sourdough prepared according to Spicher G et al, Untersuchungen zur Charakterisierung und Bewertung einer Spontansauers. (Experiments to analyse and assess a spontaneous sourdough.) Einfluss der Fuehrungabedingengen auf den Verlauf der spontanen Gaering Geheide Mehl und Brot Bochum DE vol 4 No. 12 and Untersuchung zur Charakterisierung und Bewertung verschiedener Verfahren zur Bereitung eines Spontansauers (Influence of management conditions on the course of spontaneous fermentation. Cereal, flour and bread, Bochum DE, Vol. 4 No. 12 and Experiments to analyse and assess various methods for preparing a spontaneous sourdough) 1st report Vergieich verschiedener Nr-5497 der Bundes Forschung Anstalt fur Getreide und Kartoffalverarbeitung. Detmold p 18-122 (Comparison of various No. 5497 by the Federal German Research Institute for Cereals and Potato Processing). The sourdough in comparative example 7, in which air was blown in from step a) gives an excessively high acetate content and insufficient growth after five hours and six hours, and an inadequate bread volume. The Spicher sourdough gives inaduquate growth after 5 hours and 6 hours and an inadequate acetate content in the sourdough bread according to the requirements of the legislation.
Measuring the pH, Acetates and Lactates in Bread:

(208) When manufacturing sourdough bread, the endogenous production of organic acids is assessed on the raw bread dough. Cooked sourdough is only analysed on the basis of its crumb. A 25 g sample of crumb or dough is taken, after which precisely 225 ml of water treated by reverse osmosis is added. The mixture is homogenised for five minutes using an ultra-turrax disperser (IKA (brand name) DI 25 basic) at 20,000 rpm.

(209) The pH of this mixture is measured while agitating using a Mettler Toledo ph-meter (brand name), model G20.

(210) The mixture is first centrifuged at 12,000 g for 20 minutes to measure acetic acid and lactic acid. The supernatant is removed for sampling. The analysis is carried out on this sample using an enzymatic method by means of ENZYTEC D-/L lactic acid and ENTYTEC acetic acid kits (Scil Diagnostic GmbH, Germany). The results are expressed in ppm (parts per million=mg/kg of bread or dough).

(211) TABLE-US-00010 TABLE X Endogenous production of acetic acid when producing sourdough bread. Improved Spicher sourdough sourdough For ph After kneading 6.27 6.25 On shaping 4.00 4.12 Before baking 3.89 4.03 Bread crumb 3.92 4.02 Specific volume of 2.48 2.50 the sourdough bread For acetate After kneading 425 On shaping 716 100 Before baking 867 122 Bread crumb 910 148 For lactate After kneading 808 785 On shaping 5,025 4,393 Before baking 5,452 4,760 Bread crumb 5,655 4,786

(212) This table shows the monitoring process for the production of endogenous acids during production of sourdough bread.

(213) Endogenous production of the two main acids in sourdough is observed.

(214) In terms of acidity (pH and bread acetate content) only the improved sourdough complies with the statutory criteria.