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Freeze-dried natural sour dough starter

  • US 4,140,800 A
  • Filed: 06/13/1977
  • Issued: 02/20/1979
  • Est. Priority Date: 06/13/1977
  • Status: Expired due to Term
First Claim
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1. A process for making a freeze-dried sour dough bakery starter composition comprising:

  • inoculating a flour and water suspension with Lactobacillus Sanfrancisco to provide an initial count of at least about 5 ×

    106 viable cells per gram of suspension, the weight ratio of flour to water being about 1;

    1 to 1;

    2.5, incubating said inoculated suspension to produce an effective concentration of viable bacteria, cooling said growth suspension, adding at least one disaccharide stabilizer for the cultured bacteria in an amount of at least about 6% by weight of the final flour culture mixture prior to freeze-drying and selected to provide recovery after freeze-drying of at least about 20% of the viable bacteria, freezing said stabilized suspension, and drying the frozen product.

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