Van Den Bergh Foods Co., Division of Conopco, Inc.

Van Den Bergh Foods Co.

Rudolf Buensow

Hans Egle

The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH &lt;4.2. The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is &lt;3.0. The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.

Process of making fermented sour doughs

Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH &lt;4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is &lt;3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.

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Pfaffenhofen, Germany

Rudolf Buensow