Method for the Preparation of Bread by Compounding Natural Yeast

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United States of America

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16531183

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Abstract

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The present invention discloses a method for preparing bread by fermentation with compounded sourdough, and belongs to the technical field of food. The method compounds saccharomycetes and lactic acid bacteria to prepare the compounded sourdough. Compared with spontaneous sourdough, the fermentation performance is similar, the quality is stable, the culture period is shortened, and the compounded sourdough can be used to replace the spontaneous sourdough to prepare bread by fermentation. Moreover, the nutritional value of the compounded sourdough bread is much higher than that of the commercial yeast bread using only a single type of yeast, both in terms of the total content of free amino acids and the content of essential amino acids. The compounded sourdough provided by the present invention has extremely high industrial application value.

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Patent Owner(s)

Patent OwnerAddress
JIANGNAN UNIVERSITYNO 66 JINGHUI EAST ROAD XINWU DISTRICT WUXI CITY JIANGSU PROVINCE 214000 (JIANGNAN UNIVERSITY NATIONAL UNIVERSITY SCIENCE PARK) WUXI CITY JIANGSU PROVINCE 214000

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
LI, Yan Wuxi, CN 1447 20982
QIAN, Haifeng Wuxi, CN 34 311
SUN, Juan Wuxi, CN 10 17
WANG, Li Wuxi, CN 972 6677
YU, Yafang Wuxi, CN 13 68

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