Lactic Acid Bacteria Fermentation Liquid (Live Bacteria)
Production Parameter
| Product Features | Accelerates dough fermentation; post-fermentation, the product provides a distinctive lactic acid bacteria fermentation flavor, enhancing the taste and aroma of baked products. |
| Storage Conditions | Refrigerate at 2-6°C |
| Shelf Life | 28 days |
| Application | Fermented dough, baking ingredients. |
| Usage | Can be integrated before dough fermentation or directly into baked goods. |
| Recommended Dosage | Add 10%-15%, or adjust based on actual production needs. |
| Packaging Specifications | 1L/box (Tetra Pak) |
Detailed Analysis of Lactic Acid Bacteria Fermentation Liquid
To maintain the quality of the Lactic Acid Bacteria Fermentation Liquid, it is imperative to follow appropriate storage conditions. Refrigeration at 2-6°C is essential to preserve the live bacteria type and product features. Adhere to the recommended dosage of 10%-15% or modify based on production requirements for optimal outcomes. Utilize the 1L/box Tetra Pak packaging to ensure efficient product preservation.
Tips
Adding flour to the fermenting mixture is a common baking technique, particularly when producing bread and certain types of pastries. This process offers several benefits:
1. Enhancing Flavor: The fermenting mixture houses yeast and other microorganisms that generate various flavor compounds during fermentation, which enhance the taste of the final baked goods.
2. Improving Texture: Fermentation can aerate the dough, aiding in the formation of the desired structure of bread or pastries. The carbon dioxide bubbles created during fermentation expand during baking, resulting in a light, porous texture in the dough.
3. Increasing Nutritional Value: Fermentation can enhance the availability of specific nutrients in food, such as improving the body's absorption of minerals in grains.
4. Extending Shelf Life: The acidic environment formed during fermentation can prevent the growth of harmful bacteria, hence prolonging the shelf life of baked goods.
5. Digestive Benefits: Fermented foods often harbor probiotics, which promote digestive health and support a balanced gut microbiota.
In baking, utilizing fermenting mixtures like sourdough is a traditional technique that not only boosts the food's quality but also introduces diversity and complexity to the products.