IT202000018283A1 - LIQUID FORMULATION FOR THE FERMENTATION OF DOUGH FOR BAKERY PRODUCTS - Google Patents

Description

Description of the invention entitled:

"LIQUID FORMULATION FOR THE FERMENTATION OF DOUGH FOR BAKERY PRODUCTS"

FIELD OF APPLICATION

Embodiments described herein relate to a liquid formulation for fermenting doughs for bakery products. In particular, the invention refers to a liquid formulation based on microorganisms, more precisely of strains of gram positive microorganisms usable in the food sector.

STATE OF THE ART

The use of yeast in the preparation of bakery products made from a flour-based dough has long been known, for example such as bread, focaccia, breadsticks, crostini, pizza, panettone, pandoro , doves and the like. The yeast is used to give the final baked product its consistency, its internal honeycomb structure and its lightness.

There are different types of yeast that can be used for this purpose, some of which are commercially available as ready-to-use yeasts, such as brewer's yeast or baking soda.

Brewer's yeast? commercially available in solid form and should be used cos? com??, mixing it directly into the dough at the base of the baked product you want to obtain.

A drawback of brewer's yeast? which must be stored at a controlled refrigerated temperature, typically in a refrigerator at 4?C. It also has a short-term retention, not exceeding ten days, even if ? duly stored at a refrigerated temperature.

Another notable disadvantage of brewer's yeast lies in its heaviness and properties. organoleptic qualities generally not appreciated by the public. ? it is therefore necessary that it is well dosed in the doughs to be leavened, otherwise the baked product obtained is not very digestible and sometimes even has a flavor directly attributable to the brewer's yeast itself.

Mother yeast is also known which, compared to brewer's yeast, is more? digestible, not d? unpleasant flavors to baked goods, and can? be stored more? for a long time, for example one or two months.

The sourdough can can also be made at home, starting with flour that is left to ferment in water, in order to activate different species of bacteria naturally present in the flour.

The dough obtained begins to swell about two days after the start of fermentation, after which it it should be refreshed regularly with the addition of fresh flour and water. The refreshment of the mother yeast serves to nourish the yeast and make it more? strong.

A drawback of mother yeast? that the process of doing this, particularly at home, takes at least two weeks, and requires patience, care and attention. For example, in some recipes ? It is recommended to refresh the dough every two to four weeks. Furthermore, the final dough? of a very viscous and sticky consistency, which makes handling and weighing difficult when carrying out a recipe.

To improve this last aspect of the texture, ? liquid sourdough is also known, which differs from the solid one (mentioned above) due to its greater hydration. The liquid sourdough is therefore more? easy to handle and weigh to carry out a recipe, and it also keeps better than solid sourdough. For? it has the same drawback as long and troublesome preparation.

Another drawback of mother yeast, whether in solid or liquid form, is that they are not pure as they contain both the active bacteria and their substrate. Another disadvantage of mother yeasts lies in the fact that ? impossible to indicate precisely the quantity? of active bacteria, why? mother yeast? a product in continuous evolution from the point of view of microorganisms. In addition to being an active product, ? also unstable due to the presence of live microorganisms that may not resist adverse conditions, such as heat.

Furthermore, the microorganisms that allow the leavening of the dough to be obtained are alive, and must be kept alive inside the mother yeast itself, in order to avoid the properties? of yeast leavening. The maintenance alive of active bacteria requires the presence of their substrate, as well as? their storage at a controlled temperature, at 4?C. It should also be noted that ? difficult, if not impossible, to keep the sourdough for more? sixty days.

Another disadvantage of liquid mother yeast lies in the need, during the leavening phase of the dough, to regularly add brewer's yeast in order to boost and develop the leavening. Furthermore, the need to have a refrigerated temperature makes the sourdough difficult to use in an automatic production line.

An alternative to yeast, ready or not, to prepare baked goods? the chariot, which can? be in solid or liquid form. The chariot? usually used in the so-called indirect method bread-making.

The chariot? a pre-dough obtained by mixing water, flour and yeast, to which the other ingredients are added after a variable fermentation time between ten and forty-eight hours to prepare the desired baked product. Typically brewer's yeast and strong flours are used. The biga also has the drawback of short-term storage, at most forty-eight hours, as well as the need to store it for a short time. to keep it at a controlled temperature, typically no higher than 18?C. Also, isn't it? Is it possible to precisely quantify the bacteria present in the mixture, which similarly to what was said for mother yeast, is not? pure as it also includes the substrate of active bacteria.

Furthermore, the biga also has poor digestibility, and therefore requires long leavening times for the dough to obtain a baked product that is not heavy. In particular, ? It has been verified that to obtain a digestible pizza starting from a liquid biga, ? It is necessary to let the biga mature for sixteen hours, and then let the dough rise for eight or ten days.

A further alternative to the use of yeasts and biga is to use pure bacteria, which are currently available on the market in freeze-dried or heat-treated form.

This entails the inconvenience of having to treat the bacteria before being able to actually use them in the dough, in particular of having to provide a hydration and activation phase, by adding the substrate of the bacteria.

The phase of hydration and activation of bacteria is not? easy to implement, as it requires a specific suitable technology, as well as? the presence of specialized personnel. There? implies an increase in production costs, which add up to the cost already? of freeze-dried or heat-treated bacteria.

Is there therefore a need? to perfect a formulation for the fermentation of doughs for bakery products which can overcome at least one of the drawbacks of the art.

In particular, an object of the present invention ? to provide a formulation for the fermentation of bakery doughs that is active and pure.

Another object of the present invention ? that of realizing a formulation for the fermentation of doughs for bakery products that is easy to use, and that can be used in automatic production lines.

Yet another purpose? is to create a formulation for the fermentation of doughs for bakery products that can be stored longer? longer than known formulations.

An additional purpose? is to provide a formulation for the fermentation of doughs for bakery products that allows you to make bakery products with leavening and properties? organoleptic characteristics at least comparable to those of bakery products made with known methods. An additional purpose? to develop a process for the preparation of bakery products.

To obviate the drawbacks of the prior art and to obtain these and further objects and advantages, the Applicant has studied, tested and implemented the present invention.

DISCOVERY DISPLAY

The present found ? expressed and characterized in the independent claims. The dependent claims disclose other characteristics of the present invention or variants of the idea of the main solution.

In accordance with the aforesaid aims/with the aforesaid object, a formulation for the fermentation of doughs for bakery products is described below which overcomes the limits of the prior art and eliminates the defects present therein.

In accordance with embodiments, ? a formulation for the fermentation of doughs is envisaged. The formulation, in liquid form, comprises at least one gram-positive bacterial microorganism compatible with food use. This microorganism? expected stabilized in water.

The supply of at least one gram positive bacterial microorganism in a stabilized form in water allows the use, in a fermentation process of a dough for a bakery product, a formulation containing live, active and pure bacteria. In fact, there is talk of a so-called ?starter? to be used as an adjuvant for the leavening of doughs.

Unlike the yeasts of the state of the art, the substrates of the bacteria are not present in the formulation according to the invention. However, bacterial metabolites may be present.

Another advantage of the form stabilized in water lies in the prolonged conservation of the microorganisms, up to six months at room temperature. So not just conservation? improved, but the? use ? also facilitated why? Not ? necessary to keep the formulation at a controlled refrigerated temperature. Thanks to this advantageous aspect, the formulation ? usable in an automatic production line.

Furthermore, with the formulation described herein, the microorganisms are stable, and ? possible to know the concentration. There? makes possible a precise quantification of microorganisms on the basis of a formulation volume.

In embodiments, said at least one gram positive microorganism is a lactic bacterium, in particular a lactic bacterium selected from the genera: Lactobacillus, or a Lactococcus, or a Pediococcus, or a bacterium of the genus Leuconostoc, in which possibly said genera of lactic bacteria can be used individually, in pairs or all together.

In embodiments, said at least one microorganism ? selected from the group of bacterial species consisting of: L. Brevis, L. Fermentum, L.

acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetilactis, Pediococcus acidilactici, and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof. Advantageously, the microorganism ? stabilized with water and also with sugar or a derivative thereof. Preferably, the microorganism ? stabilized in water with sugar cane molasses, the addition of other forms of nutrition.

In accordance with one aspect of the invention, the use of a liquid formulation is described comprising at least one gram-positive bacterial microorganism, compatible with food use, and stabilized in water, in the preparation of a dough for bakery products, preferably as an adjuvant for the fermentation of a dough for bakery product.

According to another aspect, ? also provided is a method for the preparation of leavened bakery products, comprising a step of fermenting a dough in the presence of a liquid formulation comprising at least one gram-positive bacterial microorganism compatible with food use, stabilized in water.

Advantageously, the liquid formulation? as described above.

According to yet another aspect, there is also a process for the preparation of the above liquid formulation, which provides for a colonization step of a granular material immersed in water with a microbial colony comprising the gram positive bacterial microorganism compatible with food use, a phase of nutrition of the microorganism with a nutrient substance in order to increase its biomass, and a phase of feeding a flow of water through the granular material, and therefore also through the colony of microorganisms, in order to stabilize the bacterial microorganisms in the? waterfall.

Preferably, the process provides for repeatedly feeding the water through the granular material so as to increase the quantity? of microorganisms stabilized in the water.

ILLUSTRATION OF THE DESIGNS

These and other aspects, characteristics and advantages of the present invention will become clear from the following description of embodiments, provided by way of non-limiting example, with reference to the accompanying drawings in which:

- figs. 1A-4A are schematic views of an apparatus during successive steps of producing the liquid formulation according to embodiments; And

- figs. 1B-4B are schematic views of the evolution of microorganisms during successive production steps of the liquid formulation.

For ease of understanding, identical reference numerals have been used wherever possible to identify identical commonalities in the figures. It should be understood that elements and features of one embodiment may be conveniently combined or incorporated into other embodiments without further specification.

DESCRIPTION OF EMBODIMENTS

Will it be done? now reference in detail to the possible embodiments of the invention, of which one or more? examples are illustrated in the attached figures by way of non-limiting example. Even the phraseology and terminology used here? for non-limiting example purposes.

Unless otherwise defined, all technical and scientific terms used here and below have the same meaning commonly understood by a person of ordinary experience in the field of the art to which the present invention belongs. While methods and materials similar or equivalent to those described herein may be used in the practice or verification testing of this disclosure, the methods and materials are described below, by way of example. In the event of a conflict, this question, including definitions, prevails. The materials, methods and examples are for illustrative purposes only and are not to be construed as limiting.

All measurements are carried out, unless otherwise indicated, at 25°C and atmospheric pressure. All temperatures, unless otherwise indicated, are in degrees Celsius.

All the ranges shown here are understood to include the extremes, including those that report an interval ?between? two values, unless otherwise indicated.

Also included in the present description are the intervals which derive from the superimposition or union of two or more? ranges described, unless otherwise indicated.

Also included in the present description are the intervals which can derive from the combination of two or more? punctual values described, unless otherwise indicated.

Terms such as ?about?, ?generally?, ?basically? and the like are to be understood in their function of modifying a term or value that is not ? absolute, but not ? reported in the prior art. Such terms will be defined by your specific circumstances, and by the terms they intend to modify according to the common understanding of such terms in the industry. They will contemplate at least the degree of experimental error expected, the technical error and the instrumental error for a given technique adopted for the measurement of a value.

The liquid formulation in accordance with the invention ? a starter of vegetable origin obtained from one or more? live microorganisms stabilized in water, preferably in the presence of sugarcane molasses, or by the addition of other forms of nutrition. It is particularly intended for use as an adjuvant for natural leavening, with the addition of yeast, more especially in the bakery products sector.

For baked product you can? mean a bakery product made from flour, cereals or non-cereals, such as bread, bread substitutes, such as crackers, croutons, breadsticks, or desserts, sweet or savory pies, donuts, panettone, pandoro, unleavened bread, piade, tortillas, pizzas, focaccias, biscuits, pastry products, croissants, brioches, pandoro, panettone, colombe, puff pastries in general, or the like.

Included here are fermented or unfermented baked goods, or leavened with chemical yeast (e.g. baking soda). Among the fermented products, there are products from yeast fermentation, or from mixed fermentation. In the first case we find the daily bread (in turn divided between immediate fermentation and deferred fermentation), or pizzas, donuts, desserts, cakes, depending on the formulation in the recipe. In the second case we find sourdough bread, or sweet products, such as panettone, pandoro, or others. Among the non-fermented products there are unleavened bread, piadas, tortillas or similar. Among the products leavened with chemical yeast there are desserts, sweet cakes, or savory cakes.

Preferably, the liquid formulation comprises, as a microorganism stabilized in water, at least one lactic bacterium, plus? preferably belonging to the genus Lactobacillus, or Lactococcus, or Pediococcus, or a bacterium of the genus Leuconostoc. Optionally, the aforesaid genera of lactic acid bacteria can be used individually, in pairs or all together.

In accordance with one embodiment, said at least one water-stabilized microorganism ? selected from the group of species of bacteria which includes: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetilactis, Pediococcus acidilactici and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.

Advantageously, the liquid formulation comprises a mix of at least two of these bacteria. even more advantageously, the liquid formulation comprises a mix of all the bacteria mentioned above. Can you? provide, for example, a final concentration in lactic acid bacteria of the order of 10<10>CFU/g of formulation. It should also be noted that the final concentration can? be preferably in relation to the final applications and needs, creating specific formulations. The Applicant has found that the strains of bacteria indicated above all have specific characteristics in the applications of bakery products. For example, the strains Lactococcus lactis ssp., lactis biovar, diacetilactis increase the flavors of butter and pastry. Instead, L. Fermentum and Leuconostoc mesenteroides ssp cremoris provide gas, volume and strength in the case, for example, of products to be frozen both raw and cooked. On the other hand, the L. Rhamnosus and L. Plantarum strains favorably inhibit the formation of molds and therefore work as an anti-mould agent. Under the conditions described here, the formulation has an ocher color and a slightly fruity odour. The pH of the formulation? acid, preferably between 3 and 6, more? preferably between 3.5 and 4.5.

The wording? almost gluten-free as products containing gluten and other substances that cause allergies are not used for the production. Furthermore, the formulation has very low concentrations of sugars, fructose, glucose, galactose, sucrose and maltose, all less than 1 g/100ml of the formulation. Yes ? also measured, by way of example, a lactic acid concentration between 3 and 5 g/l, a tartaric acid concentration between 2 and 4 g/l, and an acetic acid concentration of less than 2 g/l. Furthermore, it is believed that other metabolites produced by the fermentation of the strains are also present in the mixture.

From a nutritional point of view, the formulation does not provide any energy, and is free of fats, carbohydrates, proteins and salt.

We also note a very low presence of Coliforms, E. Coli, faecal Enterococci and Pseudomonas aeruginosa, all measured in concentrations lower than 1 CFU/g of formulation.

According to embodiments, the formulation ? packaged in containers made of material suitable for food contact, such as polyethylene terephthalate PET. For example, the containers can be tanks, with a volume of 5 to 100 litres, or a cistern with a volume of 500 liters or more.

With reference to figures 1A-4A and 1B-4B, a process for the production of the liquid formulation according to embodiments of the invention is described below.

The formulation of live microorganisms stabilized in water ? preferably obtained from a mix of freeze-dried strains treated to be hydrated and activated.

The mix of strains ? preferably a mix of lactic acid bacteria strains, and can? include, for example, one or more of bacteria selected from L. acidophilus, L. Brevis, L. Fermentum, L. Paracasei, L. plantarum, L. mesenteroides ssp. Cremoris, Pediococcus acidlactici and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.

Advantageously, the mix of freeze-dried strains is strengthened with an addition of L. Fermentum and L. mesenteroides ssp. Cremoris, L. Lactis ssp, Lactis briovar, diacetilactis, L. Rhamnosus, L. Plantarum. In accordance with embodiments, the lyophilized strains are treated in a filtering apparatus 10, preferably of the type described in application WO-A-2019/053569, the content of which? herein incorporated entirely by reference.

The filtering apparatus 10 comprises, among others, a filter bed 20 of granular material 21 placed in a container 30, preferably cylindrical and arranged vertically. The container 30 ? equipped with at least a first inlet for a liquid F1 to be filtered and at least one inlet for a washing liquid C (these inlets are not shown in the figures).

According to embodiments, the granular material 21 is sand, more preferably quartz sand.

The filter bed 20 ? arranged in a filtration chamber 40 preferably vertically oriented, coaxial to the container, and delimited by an external porous wall 41 and an internal porous wall 42, so as to delimit an internal space 50 for the evacuation of the filtered liquid F2.

In embodiments, the first input ? configured so that the liquid to be filtered F1 is fed around the filtration chamber 40, so that? the liquid to be filtered F1 passes through the filtering bed 20 substantially radially and from the outside towards the inside of the filtration chamber 40. The second inlet is? instead preferably configured so that the washing liquid C is fed from the bottom of the filtration chamber 40.

It is noted that the desired flow of liquid F1, from the outside of the filtration chamber 40 towards the inside, can be obtained for example by means of a pump connected at the outlet of the internal space 50 so as to create a vacuum therein.

In the context of this question, given that the formulation ? intended for use in the production of food products, the liquids to be filtered F1 and washed C are advantageously drinkable liquids, more? advantageously water.

According to embodiments, an initial step is carried out of filling the filtration chamber 40 with washing water C, preferably groundwater (figs. 1A and 1B). The water is then brought to a predetermined temperature appropriate for the strains to be introduced.

Subsequently, a phase of colonization of the granular material is foreseen through a selected community? microbial. The logs are preferably introduced into the core of the granular material 21 by means of a metering pump, not shown in the figures.

The rest of the container 30 is then filled, in particular the space outside the filtration chamber 40, with water F1 to be filtered, preferably ground water.

Once the vessel 30 (fig. 2A) has been filled, a growth phase of the previously introduced biomass is started, during which the hydrated bacteria are fed with a nutrient substance N, preferably a sugary nutrient, more? preferably sugarcane molasses (fig. 2A and 2B).

Advantageously, the water F1 and the molasses N are fed simultaneously, for example mixed together. They are preferably fed radially from the outside of the filtration chamber 40 towards the internal space 50. During this phase, which begins the actual production of the formulation, the bacteria 60 grow inside the granular material 21 (fig. 2B) thanks to the substance nutrient No.

The same water to be filtered F1 ? fed repeatedly radially and dall? outside of the filtration chamber 40 towards the inside, so as to invest and so? collect the grown bacteria 60 (figs. 3A and 3B). During this phase the F1 water is enriched in live and active bacteria.

The flow of water F1 ? continuously, giving rise to a stabilization phase of the bacteria 60 in the water, together with their relative metabolites. Advantageously the flow ? sufficient to ensure continuous production of bacteria 60.

By flowing the same F1 water several times through the filter bed 20, the bacteria 60 and soluble metabolites fermenting on the filter bed 20 are assimilated into the water and accumulate therein.

A phase of collection of the bacteria 60 is then started, during which the enriched radial flow, corresponding to the flow of filtered water F2) ? flowed through the internal space 50 and fed to the exterior of the apparatus 10 (FIGS. 4A and 4B).

It is noted that not all of the bacterial particles 60 have been extracted from the granular material 21 ( Fig. 4B ). Can you? provide to start one or more? successive production cycles with the same community? microbial introduced in the freeze-dried state.

After a predetermined number of production cycles, or after a predefined period of time, is it possible? provide to wash the apparatus 10 and regenerate the bacteria 60, in order to renew the community? microbial origin and prevent unwanted contamination or the formation of modified strains.

Sometimes ? also appropriate to expel the community? original microbial from the filter bed 20 and provide all? inoculation of a new community? microbial, in order to restart a series of production cycles with live microorganisms. In this way the microorganisms remain young and the colony? always the same.

Three examples of the preparation of oven products different from each other with the formulation in accordance with the invention are presented below, and three examples for comparison.

EXAMPLE 1

Yes ? proceeded to carry out a recipe for ciabatta-type bread, with a high hydration direct dough, using the formulation according to the invention as an adjuvant, and with a low dosage of brewer's yeast.

The formulation used in this example includes a mix of the following microorganisms: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Pediococcus acidilactici and Pediococcus pentosaceus. The mix of microorganisms ? been stabilized in water by the process described above, and ? at a concentration of 2.2x10<10 >CFU/g of formulation.

The following table shows the composition of the prepared mix:

Put all the ingredients in the table above into a spiral mixer, with the exception of salt and 400g of water. You knead for an initial period of 3 minutes at a first speed, and for a second period of 12 minutes at a second speed. of rotation. Add the salt to the remaining quantity? of water in two or three times during the last 5 minutes of kneading the dough.

The dough? left to rest for 2 hours at 30?C, folding the dough after an hour.

The dough is then cut on a floured surface into 450g portions, which are left to rise at 30?C in an environment with humidity? at 80% for 90 minutes, and are subsequently fired in a static electric oven at 240?C with steam. After 5 minutes of cooking, the temperature? lowered to 230?C. Continue cooking for another 35 minutes, of which the last 15 without water vapor in the oven.

EXAMPLE 2 (COMPARISON)

The same recipe? was carried out with a classic high hydration direct mix with the use of a technological adjuvant based on ascorbic acid, xylanase and amylase. The dough also contains compressed brewer's yeast.

The composition of the dough? specified in the table below:

From a visual comparison of the slippers obtained in example 1 and in example 2, it appears that they are very similar, in particular they appear to have risen to a substantially equal extent. Views from externally, the two slippers have the same appearance and show comparable dimensions and volumes, a sign that the two leavenings are similar to each other.

All? internally, both ciabattas have internal alveoli distributed throughout the entire internal volume of the bread. Can you? note that the internal alveoli of the bread of the example 1 are slightly more? larger than the bread pockets of example 2.

From a taste test performed with both ciabattas, the one obtained in the example 1 (with the formulation according to the invention) has a more aromatic profile? toasted and sweet compared to the ciabatta in example 2.

From the comparison between the example 1 and the example 2 it is evident that the example 2 ? a conventional product with digestibility values? very low as the leavening times were not useful for generating the lactic bacteria present in the flour but the enzyme-based adjuvant used worked only on the organoleptic aspects of the final product. While in the product of example 1, the properties? of digestibility? they are excellent and the bread when tasted does not cause swelling and heaviness as for the bread of example 2. Furthermore, the bread of example 1 has a shelf life of 4/5 days in terms of softness and taste while it is ? found that the bread of example 2 ? Lasted 1 day and then dried up.

These two examples show that the use of the formulation according to the invention makes it possible to produce a bread at least equal to, and advantageously even superior to, a bread obtained by means of known processes, which involve an adjuvant of the state of the art or with sourdough. The bread obtained with the present invention is favorably better as regards leavening and some gustatory characteristics.

In particular, the formulation according to the invention allows to obtain a bakery product that is equal if not better than a bakery product obtained using adjuvants based on ascorbic acid and enzymes. The formulation allows to obtain a bread more? leavened, but also a dough with better workability? during the formation of the dough, and has excellent extensibility? in the forming and leavening phase.

Yes ? It has also been shown that the use of the formulation according to the invention makes it possible to eliminate the use of the biga.

Further advantages and benefits of the formulation and process according to the present description are reported below:

- is the acidity significantly reduced? alcohol produced by saccharomyces yeast;

- the half-life of the dough is increased without altering the leavening even for a duration of 15 days, kept at a temperature of 4/6 ?C;

the volume of development of the final mix is improved;

- the aromas, flavours, crunchiness and softness are increased while reducing or eliminating the use of animal and vegetable fats;

- does it increase digestibility? of the products;

- the strains convey and metabolize a considerable number of substances that man cannot digest, identified in the carbohydrates of the flour and in the ingredients used for the production of food. These substances are pre-digested, producing metabolites that improve the organoleptic characteristics of the final product in a healthy and useful way, all in a natural way and preserving human health;

- the characteristics of the dough are improved also for frozen, raw, pre-cooked and cooked products;

- the phytic acid in the dough is reduced by up to 40%;

- the shelf life of the organoleptic type is increased on all products, both baked goods, such as for bread, pizza, focaccia, etc..., and fresh baked goods, such as croissants or brioches, where, for example, the shelf life is doubled product life compared to conventional products. For example, a croissant or brioche dries during the day while, if worked with the microorganisms stabilized in water according to the present description, it remains good and fresh even the following day. There? without the use of monodigicerides or similar products used in conventional products to increase shelf life. On handcrafted products, such as pandoro, colombe pan bauletto etc., the Applicant tested that the product remains soft in its packaging for at least 120 days without the addition of additives and with a 20/30% reduction in animal fats and vegetables;

- the shelf life is increased on all products in the? prevent the formation of moulds, advantageously introducing the reinforcement with the strains L. Rhamnosus, L. Plantarum which have properties? which inhibit the formation of molds in cooked products.

In particular, yes? found a benefit attributable to the formulation of this description which consists in? lengthening of shelf life of the bread obtained.

In addition to ciabatta production tests, other tests were carried out for the production of fat-free breadsticks, breadsticks with 50% less fat than the classic recipe, and Roman focaccia.

In all three tests yes ? been able to verify that the use of the formulation allows to obtain products with properties? organoleptic characteristics, in particular fragrance and taste, completely similar to conventional products. In particular the breadsticks, despite the smaller quantity? of fat in the recipe, they turn out to be as fragrant and tasty as conventional bread sticks made with sunflower oil.

Yes ? also observed that the? use of the formulation, in addition to allowing to do without the chariot, in general allows to double the quantity? of fibers originally present in the starting flour, and also to increase the quantity? of protein compared to that present in the starting flour. Furthermore, the acrylamide content in the breadsticks obtained remains below the limit set by law (300 ?g/kg).

As for the Roman focaccia, yes? able to verify that the product obtained with the formulation, but also without oil and without malt in the starting ingredients, has the same characteristics as the classic focaccia, made with biga.

The product obtained with the formulation remains fragrant on the outside and soft on the inside, even after 30 days. Also, the product highly digestible thanks to the quantity? doubled of fibers compared to the quantity? present in the original flour.

Another benefit of using the formulation lies in the better conservation of the focaccia obtained compared to conventional focaccias. In fact, the product obtained has improved conservation both in ATM packaging for refrigerators at 4°C, and ? it has also been verified that the same product can? be stored at room temperature, for example at 23?C.

? it is clear that modifications and/or additions of parts or phases can be made to the liquid formulation and to the process for its preparation described up to now, without thereby abandoning the scope of the present invention as defined by the claims.

In the claims that follow, the references in brackets have the sole purpose of facilitating the reading and must not be considered as limiting factors as regards the scope of protection implied in the specific claims.

Claims (10)

1. Liquid formulation for the fermentation of doughs, characterized in that it comprises at least one gram-positive bacterial microorganism compatible with food use, stabilized in water. 2. Formulation as in claim 1, characterized in that said at least one gram positive microorganism ? a lactic bacterium, in particular a lactic bacterium selected from the genera: Lactobacillus, or a Lactococcus, or a Pediococcus, or a bacterium of the genus Leuconostoc, in which possibly said genera of bacteria can be used individually, in pairs or all together. 3. Formulation as in claim 2, characterized in that said at least one microorganism ? selected from the group of bacterial species consisting of: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., Lactis biovar, diacetilactis, Pediococcus acidilactici, and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof. 4. Formulation as in any one of the preceding claims, characterized in that the microorganism is stabilized with water and sugar or a derivative thereof or by adding other forms of nourishment. 5. Use of a liquid formulation as in any one of the preceding claims, in the preparation of a dough for bakery products. 6. Process for the preparation of a liquid formulation for the fermentation of doughs for bakery products as in any one of claims 1 to 4, comprising the steps of: to. colonizing a granular material (21) immersed in water with a microbial colony containing at least one bacterial microorganism (60) gram positive compatible with food use; b. feeding said bacterial microorganisms (60) with a nutrient substance (N) so as to increase their biomass; c. feeding a flow of water (F1) through said granular material (21) so as to stabilize said bacterial microorganisms (60) in said water (F1). 7. Process as in claim 6, characterized in that in phase c, the same water (F1) ? made to flow repeatedly through the granular material (21) in order to increase the quantity? of bacterial microorganisms (60) stabilized in said water (F1). 8. Process as in any one of claims 6 or 7, characterized in that it is carried out in a filtration apparatus (10), comprising a filter bed (20) of granular material (21) arranged in a container (30) equipped with at least a first inlet for a liquid to be filtered (F1) and at least a second inlet for a washing liquid (C), in which said filtering bed (20) ? enclosed in a filtration chamber (40) of substantially cylindrical shape and vertically oriented, said filtration chamber (40) being delimited by an external porous wall (41) and by an internal porous wall (42) which delimits an internal space (50 ) of evacuation. 9. Process as in claim 8, characterized in that, during at least the feeding phase of the flow of water (F1), called water? fed radially with respect to the filtration chamber (40) and from the outside towards the internal space (50). 10. Method for the preparation of a bakery product starting from a dough, characterized in that it provides a leavening step of said dough in the presence of the liquid formulation as in any one of claims 1 to 4, said liquid formulation being inserted in the composition of said dough.