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| May 10 2023
METHOD FOR THE PREPARATION OF BREAD BY COMPOUNDING NATURAL YEAST
Journal: United States Patent
Citation: United States Patent (2023)
WANG LI, YU YAFANG, SUN JUAN, QIAN HAIFENG, LI YAN; METHOD FOR THE PREPARATION OF BREAD BY COMPOUNDING NATURAL YEAST. IFIS Food and Health Sciences Database 2023; doi:
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