WO2025175161A1 - Sourdough prepared with probiotic yeast and bacteria - Google Patents

Abstract

Disclosed herein are sourdough fermentum compositions comprising a probiotic yeast and one or more probiotic bacteria. Also disclosed herein are bread dough compositions comprising the sourdough fermentum composition in addition to methods of making a baked bread product from the bread dough compositions.

Description

SOURDOUGH PREPARED WITH PROBIOTIC YEAST AND BACTERIA

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63/554,014, filed February 15, 2024, which is incorporated herein by reference in its entirety.

FIELD

[0002] This disclosure relates to sourdough comprising probiotic yeast and probiotic bacteria. Described herein are sourdough fermentum compositions comprising a probiotic yeast and one or more probiotic bacteria. Also described herein are bread dough compositions comprising the sourdough fermentum composition in addition to methods of making a baked bread product from the bread dough compositions.

INTRODUCTION

[0003] Sourdough bread is typically prepared with flour, water, and either a starter that includes bacteria and yeast different from the Baker’s yeast (Saccharomyces cerevisiae (which under different varieties, such as diastaticus, shows fast gas production when added to a dough)), or a previously prepared sourdough that was made using wild bacteria and yeast that proliferated. The process of making sourdough is difficult to standardize because many variables affect the fermentation and characteristics of the final product. Therefore, expertise is required to make sourdough. Even with expertise, the sourdough production process typically requires several adjustments to achieve a consistent product.

[0004] Therefore, there is a need for compositions and methods that can be standardized to provide a sweet or salt fermented bread that has excellent flavor, volume, texture, shelf life, and healthy metabolites and/or inanimate intact cells, and or structural fragments of microbes, and/or proteins and or peptides, considered as beneficial “postbiotics”.

SUMMARY

[0005] In an aspect, the disclosure relates to a sourdough fermentum composition comprising: from about 40 wt.% to about 65 wt.% of one or more flours; from about 35 wt.% to about 60 wt.% of water; from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast, potentially probiotic yeast, or combination thereof; and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria. In an embodiment, the one or more flours are bleached or unbleached all-purpose wheat flour, bleached or unbleached high protein wheat flour, bleached or unbleached pastry flour, bleached or unbleached malt flour, whole wheat flour, rye flour, pumpernickel flour, barley flour, or combinations thereof. In another embodiment, the one or more flours are heat treated. In another embodiment, the probiotic yeast is Saccharomyces boulardii. In another embodiment, the potentially probiotic yeast is Hanseniaspora osmophila, Torulaspora delbrueckii, or a combination thereof. In another embodiment, the one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria are selected from the group consisting of Lactobacillus reuteri, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium lactis, Lactococcus lactis, Bacillus clausii, Enterococcus durans, Streptococcus thermophilus, Pediococcus acidilactici, and Leuconostoc mesenteroides. In another embodiment, the sourdough fermentum composition has a pH of from about 3.2 to about 4.6. In another embodiment, the sourdough fermentum composition has a total titratable acidity of from about 0.5 mL to about 2.5 ml_ of NaOH 1 N per 10 g of the sourdough fermentum composition.

[0006] In a further aspect, the disclosure relates to a bread dough comprising: from about 5 wt.% to about 40 wt.% of the sourdough fermentum composition of clause 1 ; from about 30 wt.% to about 65 wt.% flour; from about 20 wt.% to about 55 wt.% water; from about 0 wt.% to about 15 wt.% sugar; from about 0 wt.% to about 25 wt.% edible oil and/or fat; from about 0 wt.% to about 1.0 wt.% salt; from about 0 wt.% to about 15 wt.% egg solids; from about 0 wt.% to about 10 wt.% milk solids; from about 0 wt.% to about 3 wt.% emulsifiers; from about 0 wt.% to about 5 wt.% hydrocolloids, fibers, starches, or combinations thereof; from about 0 wt.% to about 4 wt.% bakery yeast; from about 0 wt.% to about 0.5 wt.% natural or artificial preservatives; from about 0 wt.% to about 2 wt.% natural and/or artificial flavors; from about 0 wt.% to about 0.2 wt.% natural and/or artificial colors; and from about 0 wt.% to about 0.2 wt.% enzymes. In an embodiment, the bread dough has a final pH of from about 4.0 to about 6.2 after fermentation. In another embodiment, the egg solids are whole eggs, egg whites, or egg yolks. In another embodiment, the milk solids are whole milk, partially defatted milk, defatted milk, non-fat dried milk (NFDM), whole dry milk, whey, permeate, casein, caseinates, or combinations thereof. In another embodiment, the starches are native or modified. In another embodiment, the bread dough further comprises fruits, nuts, fruit fillings, chocolate fillings, spiced fillings, candies, or combinations thereof.

[0007] Another aspect of the disclosure provides a baked sourdough bread product comprising the bread dough as described herein.

[0008] Another aspect of the disclosure provides a method of making baked sourdough bread product comprising: preparing a sourdough fermentum composition; fermenting the sourdough fermentum composition; mixing the fermented sourdough fermentum composition with a portion of an amount of total sugar, egg, and water, forming a first mixture; mixing the first mixture with a portion of an amount of total fat, a remaining portion of the amount of total sugar, and optionally salt, forming a second mixture; mixing the second mixture with a remaining portion of the total fat, optionally salt, and inclusions comprising candies, fruits, nuts, fruit fillings, chocolate fillings, spiced fillings or combinations thereof, forming a bread dough; shaping the bread dough; fermenting the shaped bread dough; proofing the fermented bread dough; and baking the proofed bread dough to form the sourdough bread product. In an embodiment, preparing the sourdough fermentum composition comprises pasteurizing flour and mixing the pasteurized flour with from about 35 wt.% to about 60 wt.% of water, from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast or potentially probiotic yeast, and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria; wherein the sourdough fermentum composition comprises from about 40 wt.% to about 65 wt.% of the pasteurized flour. In another embodiment, the temperature of the water is from about 4°C to about 37°C. In another embodiment, the temperature of the flour is from about 4°C to about 33°C. In another embodiment, the sourdough fermentum composition is mixed for from about 1 minute to about 8 minutes. In another embodiment, fermenting the sourdough fermentum composition comprises incubating the sourdough fermentum composition at from about 5°C to about 40°C for from about 10 hours to about 48 hours. In another embodiment, the sourdough fermentum composition increases in mass volume by from about 80% to about 213% after fermentation. In another embodiment, mixing the first mixture comprises mixing the first mixture for from about 2 minutes to about 10 minutes at a speed less than 50 RPM. In another embodiment, mixing the second mixture comprises mixing the second mixture for from about 2 minutes to about 15 minutes at a speed greater than 30 RPM. In another embodiment, the water in the first mixture is from about 0°C to about 35°C. In another embodiment, fermenting the shaped bread dough comprises incubating the shaped bread dough at from about 4°C to about 38°C for from about 1 hour to about 24 hours. In another embodiment, after fermenting the shaped bread dough, the bread dough has a final temperature of from about 20°C to about 40°C. In another embodiment, the fermented bread dough is proofed for from about 10 minutes to about 60 minutes at a temperature of from about 30°C to about 40°C.

[0009] The disclosure provides for other aspects and embodiments that will be apparent in light of the following detailed description and accompanying figures.

BRIEF DESCRIPTION OF THE DRAWINGS

[00010] FIG. 1 is a flowchart depicting an exemplary process of making a sourdough bread product.

[00011] FIGS. 2A-B show baked bread samples. FIG. 2A is an image of 100 g round loaves of baked bread samples (LF, MF, AL). FIG. 2B is a close-up image of 100 g round loaves of baked bread samples (LF, MF, AL).

DETAILED DESCRIPTION

1. Definitions

[00012] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In case of conflict, the present document, including definitions, will control. Preferred methods and materials are described below, although methods and materials similar or equivalent to those described herein can be used in practice or testing of the present invention. All publications, patent applications, patents and other references mentioned herein are incorporated by reference in their entirety. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.

[00013] The terms “comprise(s),” “include(s),” “having,” “has,” “can,” “contain(s),” and variants thereof, as used herein, are intended to be open-ended transitional phrases, terms, or words that do not preclude the possibility of additional acts or structures. The singular forms “a,” “and,” and “the” include plural references unless the context clearly dictates otherwise. The present disclosure also contemplates other embodiments “comprising,” “consisting of,” and “consisting essentially of,” the embodiments or elements presented herein, whether explicitly set forth or not. [00014] For the recitation of numeric ranges herein, each intervening number there between with the same degree of precision is explicitly contemplated. For example, for the range of 6-9, the numbers 7 and 8 are contemplated in addition to 6 and 9; for the range from 6 to 9, the numbers 7 and 8 are contemplated in addition to 6 and 9; and for the range 6.0-7.0, the number 6.0, 6.1 , 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, and 7.0 are explicitly contemplated.

[00015] The term “about” or “approximately” as used herein as applied to one or more values of interest, refers to a value that is similar to a stated reference value, or within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, such as the limitations of the measurement system. In certain aspects, the term “about” refers to a range of values that fall within 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11 %, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or less in either direction (greater than or less than) of the stated reference value unless otherwise stated or otherwise evident from the context (except where such number would exceed 100% of a possible value). Alternatively, “about” can mean within 3 or more than 3 standard deviations, per the practice in the art. Alternatively, such as with respect to biological systems or processes, the term “about” can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value.

[00016] As used herein, “sweetener” refers to an ingredient and/or a mixture of ingredients that imparts sweetness to a final product.

[00017] Unless otherwise defined herein, scientific and technical terms used in connection with the present disclosure shall have the meanings that are commonly understood by those of ordinary skill in the art. For example, any nomenclatures used in connection with, and techniques of, food science, microbiology, biochemistry, and chemistry described herein are those that are well known and commonly used in the art. The meaning and scope of the terms should be clear; in the event however of any latent ambiguity, definitions provided herein take precedent over any dictionary or extrinsic definition. Further, unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular.

2. Sourdough Fermentum Composition

[00018] Provided herein are sourdough fermentum compositions for preparing sweet or sour food products. In some embodiments, the sourdough fermentum composition may comprise one or more flours, water, probiotic yeast, and one or more lactic acid bacteria. [00019] The sourdough fermentum composition may comprise from about 40 wt.% to about 65 wt.%, about 45 wt.% to about 65 wt.%, about 50 wt.% to about 65 wt.%, about 55 wt.% to about 65 wt.%, about 60 wt.% to about 65 wt.%, about 40 wt.% to about 60 wt.%, about 40 wt.% to about 55 wt.%, about 40 wt.% to about 50 wt.%, or about 40 wt.% to about 45 wt.% of one or more flours. For example, the sourdough fermentum composition may comprise about 49 wt.% of one or more flours. The one or more flours may be bleached or unbleached all-purpose wheat flour, bleached or unbleached high protein wheat flour, bleached or unbleached pastry flour, bleached or unbleached malt flour, whole wheat flour, rye flour, pumpernickel flour, barley flour, or combinations thereof. One or more of the flours may be heat treated. The flours may be heat treated to reduce the initial load of wild yeast and bacteria found in the flours.

[00020] The sourdough fermentum composition may comprise from about 35 wt.% to about 60 wt.%, about 40 wt.% to about 60 wt.%, about 45 wt.% to about 60 wt.%, about 50 wt.% to about 60 wt.%, about 55 wt.% to about 60 wt.%, about 35 wt.% to about 55 wt.%, about 35 wt.% to about 50 wt.%, about 35 wt.% to about 45 wt.%, or about 35 wt.% to about 40 wt.% of water. For example, the sourdough fermentum composition may comprise about 49 wt.% of water.

[00021] The sourdough fermentum composition may comprise from about 0.02 wt.% to about 0.20 wt.%, about 0.04 wt.% to about 0.20 wt.%, about 0.06 wt.% to about 0.20 wt.%, about 0.08 wt.% to about 0.20 wt.%, about 0.10 wt.% to about 0.20 wt.%, about 0.12 wt.% to about 0.20 wt.%, about 0.14 wt.% to about 0.20 wt.%, about 0.16 wt.% to about 0.20 wt.%, about 0.18 wt.% to about 0.20 wt.%, about 0.02 wt.% to about 0.18 wt.%, about 0.02 wt.% to about 0.16 wt.%, about 0.02 wt.% to about 0.14 wt.%, about 0.02 wt.% to about 0.12 wt.%, about 0.02 wt.% to about 0.10 wt.%, about 0.02 wt.% to about 0.08 wt.%, about 0.02 wt.% to about 0.06 wt.%, or about 0.02 wt.% to about 0.04 wt.% of a probiotic yeast. For example, the sourdough fermentum composition may comprise about 0.09 wt.% of a probiotic yeast. The probiotic yeast may be of the genus Saccharomyces. The probiotic yeast may be a strain of Saccharomyces cerevisiae. For example, the probiotic yeast may be Saccharomyces boulardii, or other potentially probiotic yeasts, such as Hanseniaspora osmophila or Torulaspora delbrueckii.

[00022] The sourdough fermentum composition may comprise from about 0.02 wt.% to about 0.20 wt.%, about 0.04 wt.% to about 0.20 wt.%, about 0.06 wt.% to about 0.20 wt.%, about 0.08 wt.% to about 0.20 wt.%, about 0.10 wt.% to about 0.20 wt.%, about 0.12 wt.% to about 0.20 wt.%, about 0.14 wt.% to about 0.20 wt.%, about 0.16 wt.% to about 0.20 wt.%, about 0.18 wt.% to about 0.20 wt.%, about 0.02 wt.% to about 0.18 wt.%, about 0.02 wt.% to about 0.16 wt.%,

QI A about 0.02 wt.% to about 0.14 wt.%, about 0.02 wt.% to about 0.12 wt.%, about 0.02 wt.% to about 0.10 wt.%, about 0.02 wt.% to about 0.08 wt.%, about 0.02 wt.% to about 0.06 wt.%, or about 0.02 wt.% to about 0.04 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria. For example, the sourdough fermentum composition may comprise about 0.04 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria. The one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria may be of the genus Lactobacillus, Bifidobacterium, Lactococcus, Enterococcus, Bacillus, Streptococcus, Pediococcus, Leuconostoc, or a combination thereof. For example, the one or more lactic acid bacteria may be Lactobacillus reuteri, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium lactis, Lactococcus lactis, Bacillus clausii, Enterococcus durans, Streptococcus thermophilus, Pediococcus acidilactici, Leuconostoc mesenteroides, or a combination thereof.

[00023] The sourdough fermentum composition may be acidic. The sourdough fermentum composition may have a pH of from about 3.2 to about 4.6, about 3.4 to about 4.6, about 3.6 to about 4.6, about 3.8 to about 4.6, about 4.0 to about 4.6, about 4.2 to about 4.6, about 4.4 to about 4.6, about 3.2 to about 4.4, about 3.2 to about 4.2, about 3.2 to about 4.0, about 3.2 to about 3.8, about 3.2 to about 3.6, or about 3.2 to about 3.4.

[00024] The sourdough fermentum composition may have a total titratable acidity of from about 0.5 mL to about 2.5 mL, about 0.7 mL to about 2.5 mL, about 0.9 mL to about 2.5 mL, about 1.1 mL to about 2.5 mL, about 1.3 mL to about 2.5 mL, about 1.5 mL to about 2.5 mL, about 1.7 mL to about 2.5 mL, about 1.9 mL to about 2.5 mL, about 2.1 mL to about 2.5 mL, about 2.3 mL to about 2.5 mL, about 0.5 mL to about 2.3 mL, about 0.5 mL to about 2.1 mL, about 0.5 mL to about 1.9 mL, about 0.5 mL to about 1.7 mL, about 0.5 mL to about 1 .5 mL, about 0.5 mL to about 1.3 mL, about 0.5 mL to about 1.1 mL, about 0.5 mL to about 0.9 mL, or about 0.5 mL to about 0.7 mL of NaOH 1 N per 10 g of the sourdough fermentum composition.

3. Bread Dough Compositions

[00025] Provided herein are bread dough compositions that comprise the sourdough fermentum composition described herein. The bread dough compositions may also comprise flour, water, sugar, edible oil and/or fat, salt, egg solids, milk solids, emulsifiers, hydrocolloids, fibers, starches or combinations thereof, bakery yeast, natural or artificial preservatives, natural or artificial flavors, natural or artificial colors, enzymes, or combinations thereof. The bread dough composition may also comprise fruits, nuts, fruit fillings, chocolate fillings, spiced fillings (such as cinnamon and the like), candies, or combinations thereof. The fruits, nuts, fillings, and candies are not integrated into the bread dough composition. The fruits, nuts, fillings, and candies may be any fruits, nuts, fillings, and candies known in the art to be used in bread products and may be used in any amount.

[00026] The bread dough composition may comprise from about 5 wt.% to about 40 wt.%, about 10 wt.% to about 40 wt.%, about 15 wt.% to about 40 wt.%, about 20 wt.% to about 40 wt.%, about 25 wt.% to about 40 wt.%, about 30 wt.% to about 40 wt.%, about 35 wt.% to about 40 wt.%, about 5 wt.% to about 35 wt.%, about 5 wt.% to about 30 wt.%, about 5 wt.% to about 25 wt.%, about 5 wt.% to about 20 wt.%, about 5 wt.% to about 15 wt.%, or about 5 wt.% to about 10 wt.% of a sourdough fermentum composition described herein. For example, the bread dough composition may comprise about 10 wt.% of a sourdough fermentum composition described herein.

[00027] The bread dough composition may comprise from about 30 wt.% to about 65 wt.%, about 35 wt.% to about 65 wt.%, about 40 wt.% to about 65 wt.%, about 45 wt.% to about 65 wt.%, about 50 wt.% to about 65 wt.%, about 55 wt.% to about 65 wt.%, about 60 wt.% to about 65 wt.%, about 30 wt.% to about 60 wt.%, about 30 wt.% to about 55 wt.%, about 30 wt.% to about 50 wt.%, about 30 wt.% to about 45 wt.%, about 30 wt.% to about 40 wt.%, or about 30 wt.% to about 35 wt.% flour. For example, the bread dough composition may about 52 wt.% flour. The flour may be bleached or unbleached all-purpose wheat flour, bleached or unbleached high protein wheat flour, bleached or unbleached pastry flour, bleached or unbleached malt flour, whole wheat flour, rye flour, pumpernickel flour, barley flour, or combinations thereof.

[00028] The bread dough composition may comprise from about 20 wt.% to about 55 wt.%, about 25 wt.% to about 55 wt.%, about 30 wt.% to about 55 wt.%, about 35 wt.% to about 55 wt.%, about 40 wt.% to about 55 wt.%, about 45 wt.% to about 55 wt.%, about 50 wt.% to about 55 wt.%, about 20 wt.% to about 50 wt.%, about 20 wt.% to about 45 wt.%, about 20 wt.% to about 40 wt.%, about 20 wt.% to about 35 wt.%, about 20 wt.% to about 30 wt.%, or about 20 I2A wt.% to about 25 wt.% water. For example, the bread dough composition may comprise about 27 wt.% water.

[00029] The bread dough composition may comprise from about 0 wt.% to about 15 wt.%, about 1 wt.% to about 15 wt.%, about 3 wt.% to about 15 wt.%, about 5 wt.% to about 15 wt.%, about 7 wt.% to about 15 wt.%, about 9 wt.% to about 15 wt.%, about 11 wt.% to about 15 wt.%, about 13 wt.% to about 15 wt.%, about 0 wt.% to about 13 wt.%, about 0 wt.% to about 11 wt.%, about 0 wt.% to about 9 wt.%, about 0 wt.% to about 7 wt.%, about 0 wt.% to about 5 wt.%, about 0 wt.% to about 3 wt.%, or about 0 wt.% to about 1 wt.% sugar. For example, the bread dough composition may comprise about 7 wt.% sugar. The sugar may be a nutritive sweetener or a non-nutritive sweetener. The nutritive sweetener may be one or more of sucrose, lactose, glucose, fructose, corn syrup solids, high-fructose corn syrup, dextrose, maltodextrin, allulose, tagatose, trehalose, galactose, brown sugar, bee honey, and maple syrup. The non-nutritive sweetener may be one or more of sucralose, aspartame, saccharin, stevia, monk fruit extract, neotame, advantame, and acesulfame potassium.

[00030] The bread dough composition may comprise from about 0 wt.% to about 25 wt.%, about 5 wt.% to about 25 wt.%, about 10 wt.% to about 25 wt.%, about 15 wt.% to about 25 wt.%, about 20 wt.% to about 25 wt.%, about 0 wt.% to about 20 wt.%, about 0 wt.% to about 15 wt.%, about 0 wt.% to about 10 wt.%, or about 0 wt.% to about 5 wt.% edible oil and/or fat. The edible oil may be a vegetable oil. The vegetable oil may be unhydrogenated, partially hydrogenated, or fully hydrogenated. The edible oil may be canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, olive oil, peanut oil, sesame oil, corn oil, cocoa butter, or combinations thereof. In some instances, the bread dough composition may include an animal fat, such as a dairy fat or milkfat, fish oil, lard, or combinations thereof.

[00031] The bread dough composition may comprise from about 0 wt.% to about 1.0 wt.%, about 0.2 wt.% to about 1.0 wt.%, about 0.4 wt.% to about 1.0 wt.%, about 0.6 wt.% to about 1.0 wt.%, about 0.8 wt.% to about 1 .0 wt.%, about 0 wt.% to about 0.8 wt.%, about 0 wt.% to about 0.6 wt.%, about 0 wt.% to about 0.4 wt.%, or about 0 wt.% to about 0.2 wt.% salt. For example, the bread dough composition may comprise about 0.5 wt.% salt, including table salt, sea salt, potassium chloride, or combinations thereof. [00032] The bread dough composition may comprise from about 0 wt.% to about 15 wt.%, about 1 wt.% to about 15 wt.%, about 3 wt.% to about 15 wt.%, about 5 wt.% to about 15 wt.%, about 7 wt.% to about 15 wt.%, about 9 wt.% to about 15 wt.%, about 11 wt.% to about 15 wt.%, about 13 wt.% to about 15 wt.%, about 0 wt.% to about 13 wt.%, about 0 wt.% to about 11 wt.%, about 0 wt.% to about 9 wt.%, about 0 wt.% to about 7 wt.%, about 0 wt.% to about 5 wt.%, about 0 wt.% to about 3 wt.%, or about 0 wt.% to about 1 wt.% egg solids. The egg solids may come from whole eggs, egg whites, or egg yolks. The egg solids may be added to the bread dough composition in native, pasteurized, or dried form.

[00033] The bread dough composition may comprise from about 0 wt.% to about 10 wt.%, about 2 wt.% to about 10 wt.%, about 4 wt.% to about 10 wt.%, about 6 wt.% to about 10 wt.%, about 8 wt.% to about 10 wt.%, about 0 wt.% to about 8 wt.%, about 0 wt.% to about 6 wt.%, about 0 wt.% to about 4 wt.%, or about 0 wt.% to about 2 wt.% milk solids. The milk solids may be whole milk, partially defatted milk, defatted milk, non-fat dried milk (NFDM), whole dry milk, whey, permeate, casein, caseinates, or combinations thereof. The milk solids may be added to the bread dough composition in native, pasteurized, ultra pasteurized, or dried form.

[00034] The bread dough composition may comprise from about 0 wt.% to about 3 wt.%, about 0.5 wt.% to about 3 wt.%, about 1 wt.% to about 3 wt.%, about 1.5 wt.% to about 3 wt.%, about 2 wt.% to about 3 wt.%, about 2.5 wt.% to about 3 wt.%, about 0 wt.% to about 2.5 wt.%, about 0 wt.% to about 2 wt.%, about 0 wt.% to about 1.5 wt.%, about 0 wt.% to about 1 wt.%, or about 0 wt.% to about 0.5 wt.% emulsifiers. The emulsifiers may be sugar esters, beeswax, carnauba wax, candelilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, diacetyl tartaric acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sodium stearoyl lactylate, sorbitan monostearate, polyglycol ester, propylene glycol monostearate, lecithin, or combinations thereof.

[00035] The bread dough composition may comprise from about 0 wt.% to about 5 wt.%, about 0.5 wt.% to about 5 wt.%, about 1 wt.% to about 5 wt.%, about 1.5 wt.% to about 5 wt.%, about 2 wt.% to about 5 wt.%, about 2.5 wt.% to about 5 wt.%, about 3 wt.% to about 5 wt.%, about 3.5 wt.% to about 5 wt.%, about 4 wt.% to about 5 wt.%, about 4.5 wt.% to about 5 wt.%, about 0 wt.% to about 4.5 wt.%, about 0 wt.% to about 4 wt.%, about 0 wt.% to about 3.5 wt.%, about 0 wt.% to about 3 wt.%, about 0 wt.% to about 2.5 wt.%, about 0 wt.% to about 2 wt.%, about 0 wt.% to about 1.5 wt.%, about 0 wt.% to about 1 wt.%, or about 0 wt.% to about 0.5 wt.% hydrocolloids, fibers, starches, or combinations thereof. The hydrocolloids may be polysaccharides, cellulose and its edible varieties, alginate, xanthan gum, carrageenan, pectin, or combinations thereof. The fibers may be inulin, gructo-oligosacharides, galactooligosaccharides, bamboo fiber, wheat fiber, psyllium fiber, or combinations thereof. The starches may be native or modified. The starches may be from different sources, such as wheat, corn, tapioca, potato, rice, or combinations thereof.

[00036] The bread dough composition may comprise from about 0 wt.% to about 4 wt.%, about 0.5 wt.% to about 4 wt.%, about 1 wt.% to about 4 wt.%, about 1.5 wt.% to about 4 wt.%, about 2 wt.% to about 4 wt.%, about 2.5 wt.% to about 4 wt.%, about 3 wt.% to about 4 wt.%, about 3.5 wt.% to about 4 wt.%, about 0 wt.% to about 3.5 wt.%, about 0 wt.% to about 3 wt.%, about 0 wt.% to about 2.5 wt.%, about 0 wt.% to about 2 wt.%, about 0 wt.% to about 1.5 wt.%, about 0 wt.% to about 1 wt.%, or about 0 wt.% to about 0.5 wt.% bakery yeast. Bakery yeast may also be known as “brewer's yeast” or “baker’s yeast.” The bakery yeast may be a Saccharomyces cerevisiae of the different commercial strains (for example, but not limited to Red Star® baker’s yeast).

[00037] The bread dough composition may comprise from about 0 wt.% to about 0.5 wt.%, about 0.1 wt.% to about 0.5 wt.%, about 0.2 wt.% to about 0.5 wt.%, about 0.3 wt.% to about 0.5 wt.%, about 0.4 wt.% to about 0.5 wt.%, about 0 wt.% to about 0.4 wt.%, about 0 wt.% to about 0.3 wt.%, about 0 wt.% to about 0.2 wt.%, or about 0 wt.% to about 0.1 wt.% natural and/or artificial preservatives. The natural preservatives may be fermented sugars, vinegar, spices, mushroom extract, grapefruit seed extract, or combinations thereof. The artificial preservatives may be propionic acid, propionate salts, sorbic acid, sorbate salts, benzoic acid, benzoate salts, lactic acid, lactate salts, acetic acid, acetate salts, parabens, or combinations thereof.

[00038] The bread dough composition may comprise from about 0 wt.% to about 2 wt.%, about 0.2 wt.% to about 2 wt.%, about 0.4 wt.% to about 2 wt.%, about 0.6 wt.% to about 2 wt.%, about 0.8 wt.% to about 2 wt.%, about 1 wt.% to about 2 wt.%, about 1.2 wt.% to about 2 wt.%, about 1 .4 wt.% to about 2 wt.%, about 1.6 wt.% to about 2 wt.%, about 1 .8 wt.% to about 2 wt.%, about 0 wt.% to about 1 .8 wt.%, about 0 wt.% to about 1.6 wt.%, about 0 wt.% to about 1.4 wt.%, about 0 wt.% to about 1.2 wt.%, about 0 wt.% to about 1 wt.%, about 0 wt.% to about 0.8 wt.%, about 0 wt.% to about 0.6 wt.%, about 0 wt.% to about 0.4 wt.%, or about 0 wt.% to about 0.2 wt.% natural and/or artificial flavors. The natural flavors may be fruit extracts, edible flowers and its extracts, spices and its extracts, enzymatic flavors, or combinations thereof. The artificial flavors may be identic to the natural flavors. The artificial flavors may be or may provide notes of butter, orange, lemon, vanilla, chocolate, herbs, red fruits, elderberry, rhubarb, or combinations thereof.

[00039] The bread dough composition may comprise from about 0 wt.% to about 0.2 wt.%, about 0.02 wt.% to about 0.2 wt.%, about 0.04 wt.% to about 0.2 wt.%, about 0.06 wt.% to about 0.2 wt.%, about 0.08 wt.% to about 0.2 wt.%, about 0.1 wt.% to about 0.2 wt.%, about 0.12 wt.% to about 0.2 wt.%, about 0.14 wt.% to about 0.2 wt.%, about 0.16 wt.% to about 0.2 wt.%, about 0.18 wt.% to about 0.2 wt.%, about 0 wt.% to about 0.18 wt.%, about 0 wt.% to about 0.16 wt.%, about 0 wt.% to about 0.14 wt.%, about 0 wt.% to about 0.12 wt.%, about 0 wt.% to about 0.1 wt.%, about 0 wt.% to about 0.08 wt.%, about 0 wt.% to about 0.06 wt.%, about 0 wt.% to about 0.04 wt.%, or about 0 wt.% to about 0.02 wt.% natural and/or artificial colors. The natural colors may be fruit extracts, vegetable extracts, spices extracts, flower extracts, or combinations thereof. The artificial colors may be mineral extracted, chemically produced, or combinations thereof. Colors may provide yellow, brown, blue, red, or pink tones, mainly to the crumb, but they may impact the color of the crust as well.

[00040] The bread dough composition may comprise from about 0 wt.% to about 0.2 wt.%, about 0.02 wt.% to about 0.2 wt.%, about 0.04 wt.% to about 0.2 wt.%, about 0.06 wt.% to about 0.2 wt.%, about 0.08 wt.% to about 0.2 wt.%, about 0.1 wt.% to about 0.2 wt.%, about 0.12 wt.% to about 0.2 wt.%, about 0.14 wt.% to about 0.2 wt.%, about 0.16 wt.% to about 0.2 wt.%, about 0.18 wt.% to about 0.2 wt.%, about 0 wt.% to about 0.18 wt.%, about 0 wt.% to about 0.16 wt.%, about 0 wt.% to about 0.14 wt.%, about 0 wt.% to about 0.12 wt.%, about 0 wt.% to about 0.1 wt.%, about 0 wt.% to about 0.08 wt.%, about 0 wt.% to about 0.06 wt.%, about 0 wt.% to about 0.04 wt.%, or about 0 wt.% to about 0.02 wt.% enzymes. The enzymes may be animal extracted, vegetable extracted, fruit extracted, microbes extracted, bioengineered, or combinations thereof.

[00041] The bread dough composition may be acidic. The bread dough composition may have a final pH of from about 4.0 to about 6.2, about 4.2 to about 6.2, about 4.4 to about 6.2, about 4.6 to about 6.2, about 4.8 to about 6.2, about 5.0 to about 6.2, about 5.2 to about 6.2, about 5.4 to about 6.2, about 5.6 to about 6.2, about 5.8 to about 6.2, about 6.0 to about 6.2, about 4.0 to about 6.0, about 4.0 to about 5.8, about 4.0 to about 5.6, about 4.0 to about 5.4, about 4.0 to about 5.2, about 4.0 to about 5.0, about 4.0 to about 4.8, about 4.0 to about 4.6, about 4.0 to about 4.4, or about 4.0 to about 4.2 after fermentation. For example, the bread dough composition may have a final pH of from about 5.42 to about 5.44 after fermentation.

[00042] Also provided herein are baked sourdough bread products comprising a bread dough composition described herein. The baked sourdough bread product may be a loaf of bread, a roll, a bun, a baguette, an English muffin, sliced bread, Kings bread ring, Kings cake, brioche, bagel, donut, croissant, breadcrumbs, a pastry, or a crust.

4. Methods of Making a Baked Sourdough Bread Product

[00043] Provided herein are methods of making a baked sourdough bread product comprising a bread dough composition as described herein. The methods may include preparing a sourdough femnentum composition described herein; fermenting the sourdough fermentum composition; mixing the fermented sourdough fermentum composition with flour, sugar, egg, food additives, and water, forming a first mixture; mixing the first mixture with half of an amount of total fat, forming a second mixture; mixing the second mixture with remaining half of the total fat and salt, forming a bread dough; shaping the bread dough; glazing the bread dough, decorating the bread dough, fermenting the shaped bread dough; proofing the fermented bread dough; and baking the proofed bread dough to form the sourdough bread product.

[00044] Preparing the sourdough fermentum composition may include pasteurizing the flour and mixing the pasteurized flour with water, a probiotic yeast, and one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria.

[00045] The water may be at a temperature of from about 4°C to about 37°C, about 31°C to about 37°C, about 32°C to about 37°C, about 33°C to about 37°C, about 34°C to about 37°C, about 35°C to about 37°C, about 36°C to about 37°C, about 30°C to about 36°C, about 30°C to about 35°C, about 30°C to about 34°C, about 30°C to about 33°C, about 30°C to about 32°C, or about 30°C to about 31 °C.

[00046] The flour may be at a temperature of from about 4°C to about 33°C, about 27°C to about 33°C, about 28°C to about 33°C, about 29°C to about 33°C, about 30°C to about 33°C, about 31°C to about 33°C, about 32°C to about 33°C, about 26°C to about 32°C, about 26°C to about 31 °C, about 26°C to about 30°C, about 26°C to about 29°C, about 26°C to about 28°C, or about 26°C to about 27°C. The flour may be at the foregoing temperatures before it is mixing it with other ingredients to make the sourdough fermentum composition.

[00047] The flour may be at a temperature of from about 70°C to about 85°C after reaching its pasteurization temperature, and may be cooled down before sourdough preparation.

[00048] The sourdough fermentum composition may be mixed for from about 1 minute to about 8 minutes, about 2 minutes to about 8 minutes, about 3 minutes to about 8 minutes, about 4 minutes to about 8 minutes, about 5 minutes to about 8 minutes, about 6 minutes to about 8 minutes, about 7 minutes to about 8 minutes, about 1 minute to about 7 minutes, about 1 minute to about 6 minutes, about 1 minute to about 5 minutes, about 1 minute to about 4 minutes, about 1 minute to about 3 minutes, or about 1 minute to about 2 minutes.

[00049] Fermenting the sourdough fermentum composition may include incubating the sourdough fermentum composition at from about 5°C to about 40°C, about 30°C to about 40°C, about 35°C to about 40°C, about 25°C to about 35°C, or about 25°C to about 30°C for from about 10 hours to about 48 hours, about 15 hours to about 48 hours, about 20 hours to about 48 hours, about 25 hours to about 48 hours, about 30 hours to about 48 hours, about 35 hours to about 48 hours, about 40 hours to about 48 hours, about 45 hours to about 48 hours, about 10 hours to about 45 hours, about 10 hours to about 40 hours, about 10 hours to about 35 hours, about 10 hours to about 30 hours, about 10 hours to about 25 hours, about 10 hours to about 20 hours, or about 10 hours to about 15 hours. Fermentation time increases as the temperature gets colder.

[00050] The sourdough fermentum composition may increase in mass volume by from about 80% to about 213%, about 160% to about 213%, about 170% to about 213%, about 180% to about 213%, about 190% to about 213%, about 200% to about 213%, about 210% to about 213%, about 150% to about 210%, about 150% to about 200%, about 150% to about 190%, about 150% to about 180%, about 150% to about 170%, or about 150% to about 160% after fermentation.

[00051] Mixing the first mixture may include mixing the first mixture for from about 2 minutes to about 10 minutes, about 3 minutes to about 10 minutes, about 4 minutes to about 10 minutes, about 5 minutes to about 10 minutes, about 6 minutes to about 10 minutes, about 7 minutes to about 10 minutes, about 8 minutes to about 10 minutes, about 9 minutes to about 10 minutes, about 2 minutes to about 9 minutes, about 2 minutes to about 8 minutes, about 2 minutes to about 7 minutes, about 2 minutes to about 6 minutes, about 2 minutes to about 5 minutes, about 2 minutes to about 4 minutes, or about 2 minutes to about 3 minutes at a speed less than 50 revolutions per minute (RPM), less than 40 RPM, less than 30 RPM, less than 20 RPM, or less than 10 RPM.

[00052] Mixing the second mixture may include mixing the second mixture for from about 2 minutes to about 15 minutes, about 3 minutes to about 15 minutes, about 4 minutes to about 15 minutes, about 5 minutes to about 15 minutes, about 6 minutes to about 15 minutes, about 7 minutes to about 15 minutes, about 8 minutes to about 15 minutes, about 9 minutes to about 15 minutes, about 10 minutes to about 15 minutes, about 11 minutes to about 15 minutes, about 12 minutes to about 15 minutes, about 13 minutes to about 15 minutes, about 14 minutes to about 15 minutes, about 2 minutes to about 14 minutes, about 2 minutes to about 13 minutes, about 2 minutes to about 12 minutes, about 2 minutes to about 11 minutes, about 2 minutes to about 10 minutes, about 2 minutes to about 9 minutes, about 2 minutes to about 8 minutes, about 2 minutes to about 7 minutes, about 2 minutes to about 6 minutes, about 2 minutes to about 5 minutes, about 2 minutes to about 4 minutes, or about 2 minutes to about 3 minutes at a speed greater than 30 RPM, greater than 40 RPM, greater than 50 RPM, greater than 60 RPM, greater than 70 RPM, or greater than 80 RPM.

[00053] In the case of rich doughs or doughs with inclusions (such as a refrigerated dough, a dough with a high fat content, a dough with a high sugar content, or combinations thereof), a third mixing step may be used. The third mixing step may be used to incorporate part or totality of the sugars, salt, edible oil and/or fats, and/or inclusions. The third mixing step may be from about 0.5 minutes to about 4 minutes, about 1 minute to about 4 minutes, about 1.5 minutes to about 4 minutes, about 2 minutes to about 4 minutes, about 2.5 minutes to about 4 minutes, about 3 minutes to about 4 minutes, about 3.5 minutes to about 4 minutes, about 0.5 minutes to about 3.5 minutes, about 0.5 minutes to about 3 minutes, about 0.5 minutes to about 2.5 minutes, about 0.5 minutes to about 2 minutes, about 0.5 minutes to about 1.5 minutes, or about 0.5 minutes to about 1 minute.

[00054] The water in the first mixture may be at a temperature of from about 0°C to about 35°C, about 5°C to about 25°C, about 10°C to about 25°C, about 15°C to about 25°C, about 20°C to about 25°C, about 0°C to about 20°C, about 0°C to about 15°C, about 0°C to about 10°C, or about 0°C to about 5°C. [00055] Fermenting the shaped bread dough may include incubating the shaped bread dough at from about 4°C to about 38°C, about 8°C to about 38°C, about 12°C to about 38°C, about 16°C to about 38°C, about 20°C to about 38°C, about 24°C to about 38°C, about 28°C to about 38°C, about 32°C to about 38°C, about 36°C to about 38°C, about 4°C to about 36°C, about 4°C to about 32°C, about 4°C to about 28°C, about 4°C to about 24°C, v about 4°C to about 20°C, about 4°C to about 16°C, about 4°C to about 12°C, or about 4°C to about 8°C for from about 1 hour to about 24 hours, about 4 hours to about 24 hours, about 8 hours to about 24 hours, about 12 hours to about 24 hours, about 16 hours to about 24 hours, about 20 hours to about 24 hours, about 4 hours to about 20 hours, about 4 hours to about 16 hours, about 4 hours to about 12 hours, or about 4 hours to about 8 hours.

[00056] After fermenting the shaped bread dough, the bread dough may have a final temperature of from about 20°C to about 40°C, about 31°C to about 40°C, about 32°C to about 40°C, about 33°C to about 40°C, about 34°C to about 40°C, about 35°C to about 40°C, about 36°C to about 40°C, about 37°C to about 40°C, about 38°C to about 40°C, about 39°C to about 40°C, about 30°C to about 39°C, about 30°C to about 38°C, about 30°C to about 37°C, about 30°C to about 36°C, about 30°C to about 35°C, about 30°C to about 34°C, about 30°C to about 33°C, about 30°C to about 32°C, or about 30°C to about 31 °C.

[00057] The fermented bread dough may be proofed for from about 10 minutes to about 60 minutes, about 20 minutes to about 60 minutes, about 30 minutes to about 60 minutes, about 40 minutes to about 60 minutes, about 50 minutes to about 60 minutes, about 10 minutes to about 50 minutes, about 10 minutes to about 40 minutes, about 10 minutes to about 30 minutes, or about 10 minutes to about 20 minutes at a temperature of from about 30°C to about 40°C, about 31 °C to about 40°C, about 32°C to about 40°C, about 33°C to about 40°C, about 34°C to about 40°C, about 35°C to about 40°C, about 36°C to about 40°C, about 37°C to about 40°C, about 38°C to about 40°C, about 39°C to about 40°C, about 30°C to about 39°C, about 30°C to about 38°C, about 30°C to about 37°C, about 30°C to about 36°C, about 30°C to about 35°C, about 30°C to about 34°C, about 30°C to about 33°C, about 30°C to about 32°C, or about 30°C to about 31°C.

5. Examples

[00058] The foregoing may be better understood by reference to the following examples, which are presented for purposes of illustration and are not intended to limit the scope of the invention. The present disclosure has multiple aspects and embodiments, illustrated by the appended non-limiting examples.

Example 1

Preparation of Sourdough Fermentum Composition Experiment 1

[00059] The general aim of these experiments was to evaluate the performance, taste, and acidity of various microorganisms in a simple mixture for sourdough. The microorganisms were applied to a 1 : 1 mixture of wheat flour and water.

[00060] Processing of flour. Pasteurization of wheat flour included placing 1 .5 kg of flour in a clean tray and spreading it uniformly so as to form a homogenous layer. The tray was placed in a swing oven at a temperature of from about 70°C to about 85°C for about 2 minutes to about 3 minutes (the flour must reach that temperature). The tray was taken out of the oven and left to cool at ambient conditions (e.g., from about 5°C to about 35°C), avoiding contact with other materials that may contaminate the flour. The flour was packaged in bags and the bags were labeled.

[00061] Commercial probiotics were used to supply the microorganisms as shown in TABLE 1.

[00062] Test samples were prepared as shown in TABLE 2.

TABLE 2. Sample preparation conditions.

Total (Kg) 0.5005 0.5007 0.5007 0.5007 0.5007

[00063] TABLE 3 shows the conditions at which the samples were prepared.

TABLE 3. Sample preparation conditions Microorganisms

Mixing S boulardii B clausii B iongum B lactis L ferme

[00064] TABLE 4 and TABLE 5 show the fermentation conditions for the samples.

TABLE 4. Fermentation conditions

Sample S boulardii B clausii B iongum B lactis L ferme

TABLE 5. Fermentation results

[00065] TABLE 6 shows descriptors of taste and flavor for each sample.

TABLE 6. Analysis of taste and flavor of samples

[00066] After the 20 hours of fermentation, the 5 samples were evaluated; S boulardii was confirmed as the one that ferments faster and 3 bacteria-based probiotics were selected to be used in the second set of trials in bread: B longium, B lactis, and L ferme, being B clausii discarded due its unpleasant sensorial characteristics.

Example 2

Preparation of Sourdough Bread

[00067] The samples were prepared with the amounts shown in TABLE 7 and were all fermented for 4 hours. Mixing times were: 4 minutes at 30 RPM and 3 minutes at 60 RPM, until the dough is formed.

TABLE 7. Sample sourdough bread compositions

[00068] 100 g round loaves of bread were made. The already baked samples developed different volumes. The order of size from greatest to smallest volume was: L ferme, B lactis, B longum (FIG. 2A and FIG. 2B). The volume of the fermented loaves increased steadily until 4 hours, but the increase slowed down significantly after those 4 hours.

[00069] Since, in the baked product, a product with closed crumb was obtained, the bread was perceived to be heavy, and it was therefore decided to leave the dough at room temperature (e.g., from about 20°C to about 22°C) to continue fermenting for an additional 15 hours. After the additional 15 hours, each sample was mixed for about 8 minutes to about 15 minutes until an elastic dough was obtained. Only the L ferme sample required 3% less water than the other two samples to avoid a sticky dough.

[00070] Now the difference in volume from greatest to smallest was B longum, B lactis, and L ferme. The following characteristics were noted: B longum was acidic, had greater softness and volume, and was more elastic than B lactis and L ferme. B lactis was sweeter and slightly acidic, slightly soft, and slightly elastic. L ferme had more acidic taste that was detected denser than the previous samples, there was almost no expansion, and a hard product was obtained.

[00071] Of the three samples selected, the L ferme sample had a greater capacity for fermentation. After 4 hours it had the best volume and after 20 hours it had already completed its fermentation process, as a result of which a flat, hard bread without good volume expansion was obtained. The B longum sample had a slower fermentation process. After 4 hours the baked product had a smaller volume than the other two samples, but after 20 hours it had a better volume and elasticity in the baked product than the other two samples. The selection of taste from most to least tasty was B longum at 4 hours fermentation time. At 20 hours fermentation, it was more acidic, but not unpleasant. For L ferme, at 4 hours of fermentation, an acidic and sweet, pleasant taste was perceived.

Example 3

Preparation of Sourdough Fermentum Composition Experiment 2

[00072] Experiment 2 consists of testing two new microorganisms and those already tested in Experiment 1 : BioGaia® Gastrus® Lactobacillus reuteri (L reuteri) and Yakult® Lactobacillus casei Shirota (L casei Shirota).

TABLE 8. Test sample compositions.

Total 0.5005 0.5007 0.5007 0.50146 0.50058

[00073] TABLE 9 shows the conditions at which the sourdough fermentum samples were prepared.

TABLE 9. Sourdough fermentum samples. _

Mixing S S boulardii S S boulardii S boulardii + B lactis boulardii + L reuteri boulardii

+ B + L ferme + L casei longum shirota

[00074] TABLE 10 shows the fermentation conditions for the sourdough fermentum samples.

TABLE 10. Fermentation conditions.

Example 4

Preparation of Sourdough Bread

[00075] The samples were prepared with the amounts shown in TABLE 10 and were all fermented for 2 hours. Mixing times were from about 12 minutes to about 17 minutes, until the dough is well developed (slightly elastic and slightly soft).

TABLE 11. Sample sourdough bread compositions.

[00076] The volume of the bread from largest to smallest was obtained as follows: B longum, B lactis, L reuteri, L ferme, and L casei shirota. Softness of the bread from highest to lowest was: B longum, L reuteri, L ferme, B lactis, and L casei shirota. Flavor characteristics were as follows: L ferme had a sweet and milky flavor, B lactis was sweet with a slightly salty aftertaste, thus, those two are more appropriate for sweet dough, while the other three had a more acidic flavor, which is more appropriate for salty breads.

[00077] TABLE 12 shows descriptors of taste and flavor for each sample.

TABLE 12. Analysis of taste of samples

Example 5

Preparation of Sourdough Fermentum Composition Experiment 3

[00078] Based on the results of Experiment 2, it was decided to make two proposals.

Proposal 1 : S boulardii + B longum + L ferme (Saccharomyces boulardii, Bifidobacterium longum, Lactobacillus fermentum, and Lactobacillus delbrueckii) ', and Proposal 2: S boulardii + B longum + L reuteri (Saccharomyces boulardi, Bifidobacterium longum, and Lactobacillus reuterf).

TABLE 13. Test sample compositions

|

[00079] TABLE 14 shows the fermentation conditions for the samples.

TABLE 14. Fermentation conditions.

Sample Proposal 1 Proposal 2

[00080] The foregoing description of the specific aspects will so fully reveal the general nature of the invention that others can, by applying knowledge within the skill of the art, readily modify and/or adapt for various applications such specific aspects, without undue experimentation, without departing from the general concept of the present disclosure.

Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed aspects, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance. [00081] The breadth and scope of the present disclosure should not be limited by any of the above-described exemplary aspects, but should be defined only in accordance with the following claims and their equivalents.

[00082] All publications, patents, patent applications, and/or other documents cited in this application are incorporated by reference in their entirety for all-purposes to the same extent as if each individual publication, patent, patent application, and/or other document were individually indicated to be incorporated by reference for all-purposes.

[00083] For reasons of completeness, various aspects of the invention are set out in the following numbered clauses:

[00084] Clause 1 . A sourdough fermentum composition comprising: from about 40 wt.% to about 65 wt.% of one or more flours; from about 35 wt.% to about 60 wt.% of water; from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast, potentially probiotic yeast, or combination thereof; and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria.

[00085] Clause 2. The sourdough fermentum composition of clause 1 , wherein the one or more flours are bleached or unbleached all-purpose wheat flour, bleached or unbleached high protein wheat flour, bleached or unbleached pastry flour, bleached or unbleached malt flour, whole wheat flour, rye flour, pumpernickel flour, barley flour, or combinations thereof.

[00086] Clause 3. The sourdough fermentum composition of clause 1 or clause 2, wherein the one or more flours are heat treated.

[00087] Clause 4. The sourdough fermentum composition of any one of clauses 1-3, wherein the probiotic yeast is Saccharomyces boulardii.

[00088] Clause 5. The sourdough fermentum composition of any one of clauses 1-4, wherein the potentially probiotic yeast is Hanseniaspora osmophila, Torulaspora delbrueckii, or a combination thereof.

[00089] Clause 6. The sourdough fermentum composition of any one of clauses 1-5, wherein the one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria are selected from the group consisting of Lactobacillus reuteri, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium lactis, Lactococcus lactis, Bacillus clausii, Enterococcus durans, Streptococcus thermophilus, Pediococcus acidilactici, and Leuconostoc mesenteroides.

[00090] Clause 7. The sourdough fermentum composition of any one of clauses 1-6, wherein the sourdough fermentum composition has a pH of from about 3.2 to about 4.6.

[00091] Clause 8. The sourdough fermentum composition of any one of clauses 1-7, wherein the sourdough fermentum composition has a total titratable acidity of from about 0.5 mL to about 2.5 mL of NaOH 1 N per 10 g of the sourdough fermentum composition.

[00092] Clause 9. A bread dough comprising: from about 5 wt.% to about 40 wt.% of the sourdough fermentum composition of clause 1 ; from about 30 wt.% to about 65 wt.% flour; from about 20 wt.% to about 55 wt.% water; from about 0 wt.% to about 15 wt.% sugar; from about 0 wt.% to about 25 wt.% edible oil and/or fat; from about 0 wt.% to about 1.0 wt.% salt; from about 0 wt.% to about 15 wt.% egg solids; from about 0 wt.% to about 10 wt.% milk solids; from about 0 wt.% to about 3 wt.% emulsifiers; from about 0 wt.% to about 5 wt.% hydrocolloids, fibers, starches, or combinations thereof; from about 0 wt.% to about 4 wt.% bakery yeast; from about 0 wt.% to about 0.5 wt.% natural or artificial preservatives; from about 0 wt.% to about 2 wt.% natural and/or artificial flavors; from about 0 wt.% to about 0.2 wt.% natural and/or artificial colors; and from about 0 wt.% to about 0.2 wt.% enzymes.

[00093] Clause 10. The bread dough of clause 9, wherein the bread dough has a final pH of from about 4.0 to about 6.2 after fermentation.

[00094] Clause 11. The bread dough of clause 9 or clause 10, wherein the egg solids are whole eggs, egg whites, or egg yolks.

[00095] Clause 12. The bread dough of any one of clauses 9-11, wherein the milk solids are whole milk, partially defatted milk, defatted milk, non-fat dried milk (NFDM), whole dry milk, whey, permeate, casein, caseinates, or combinations thereof.

[00096] Clause 13. The bread dough of any one of clauses 9-12, wherein the starches are native or modified. [00097] Clause 14. The bread dough of any one of clauses 9-13, wherein the bread dough further comprises fruits, nuts, fruit fillings, chocolate fillings, spiced fillings, candies, or combinations thereof.

[00098] Clause 15. A baked sourdough bread product comprising the bread dough of any one of clauses 9-14.

[00099] Clause 16. A method of making baked sourdough bread product comprising: preparing a sourdough fermentum composition; fermenting the sourdough fermentum composition; mixing the fermented sourdough fermentum composition with a portion of an amount of total sugar, egg, and water, forming a first mixture; mixing the first mixture with a portion of an amount of total fat, a remaining portion of the amount of total sugar, and optionally salt, forming a second mixture; mixing the second mixture with a remaining portion of the total fat, optionally salt, and inclusions comprising candies, fruits, nuts, fruit fillings, chocolate fillings, spiced fillings or combinations thereof, forming a bread dough; shaping the bread dough; fermenting the shaped bread dough; proofing the fermented bread dough; and baking the proofed bread dough to form the sourdough bread product.

[000100] Clause 17. The method of clause 16, wherein preparing the sourdough fermentum composition comprises pasteurizing flour and mixing the pasteurized flour with from about 35 wt.% to about 60 wt.% of water, from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast or potentially probiotic yeast, and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria; wherein the sourdough fermentum composition comprises from about 40 wt.% to about 65 wt.% of the pasteurized flour.

[000101] Clause 18. The method of clause 17, wherein the temperature of the water is from about 4°C to about 37°C.

[000102] Clause 19. The method of clause 17 or clause 18, wherein the temperature of the flour is from about 4°C to about 33°C.

[000103] Clause 20. The method of any one of clauses 17-19, wherein the sourdough fermentum composition is mixed for from about 1 minute to about 8 minutes. [000104] Clause 21. The method of any one of clauses 16-20, wherein fermenting the sourdough fermentum composition comprises incubating the sourdough fermentum composition at from about 5°C to about 40°C for from about 10 hours to about 48 hours.

[000105] Clause 22. The method of any one of clauses 16-21 , wherein the sourdough fermentum composition increases in mass volume by from about 80% to about 213% after fermentation.

[000106] Clause 23. The method of any one of clauses 16-22, wherein mixing the first mixture comprises mixing the first mixture for from about 2 minutes to about 10 minutes at a speed less than 50 RPM.

[000107] Clause 24. The method of any one of clauses 16-23, wherein mixing the second mixture comprises mixing the second mixture for from about 2 minutes to about 15 minutes at a speed greater than 30 RPM.

[000108] Clause 25. The method of any one of clauses 16-24, wherein the water in the first mixture is from about 0°C to about 35°C.

[000109] Clause 26. The method of any one of clauses 16-25, wherein fermenting the shaped bread dough comprises incubating the shaped bread dough at from about 4°C to about 38°C for from about 1 hour to about 24 hours.

[000110] Clause 27. The method of clause 26, wherein after fermenting the shaped bread dough, the bread dough has a final temperature of from about 20°C to about 40°C.

[000111] Clause 28. The method of any one of clauses 16-27, wherein the fermented bread dough is proofed for from about 10 minutes to about 60 minutes at a temperature of from about 30°C to about 40°C.

Claims

CLAIMS What is claimed is:

1. A sourdough fermentum composition comprising: from about 40 wt.% to about 65 wt.% of one or more flours; from about 35 wt.% to about 60 wt.% of water; from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast, potentially probiotic yeast, or combination thereof; and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria.

2. The sourdough fermentum composition of claim 1 , wherein the one or more flours are bleached or unbleached all-purpose wheat flour, bleached or unbleached high protein wheat flour, bleached or unbleached pastry flour, bleached or unbleached malt flour, whole wheat flour, rye flour, pumpernickel flour, barley flour, or combinations thereof.

3. The sourdough fermentum composition of claim 1 or claim 2, wherein the one or more flours are heat treated.

4. The sourdough fermentum composition of claim 1 , wherein the probiotic yeast is Saccharomyces boulardii.

5. The sourdough fermentum composition of claim 1 , wherein the potentially probiotic yeast is Hanseniaspora osmophila, Torulaspora delbrueckii, or a combination thereof.

6. The sourdough fermentum composition of claim 1 , wherein the one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria are selected from the group consisting of Lactobacillus reuteri, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium long urn, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium lactis, Lactococcus lactis, Bacillus clausii, Enterococcus durans, Streptococcus thermophilus, Pediococcus acidilactici, and Leuconostoc mesenteroides.

7. The sourdough fermentum composition of claim 1 , wherein the sourdough fermentum composition has a pH of from about 3.2 to about 4.6.

8. The sourdough fermentum composition of claim 1 , wherein the sourdough fermentum composition has a total titratable acidity of from about 0.5 ml_ to about 2.5 ml_ of NaOH 1 N per 10 g of the sourdough fermentum composition.

9. A bread dough comprising: from about 5 wt.% to about 40 wt.% of the sourdough fermentum composition of claim 1 ; from about 30 wt.% to about 65 wt.% flour; from about 20 wt.% to about 55 wt.% water; from about 0 wt.% to about 15 wt.% sugar; from about 0 wt.% to about 25 wt.% edible oil and/or fat; from about 0 wt.% to about 1.0 wt.% salt; from about 0 wt.% to about 15 wt.% egg solids; from about 0 wt.% to about 10 wt.% milk solids; from about 0 wt.% to about 3 wt.% emulsifiers; from about 0 wt.% to about 5 wt.% hydrocolloids, fibers, starches, or combinations thereof; from about 0 wt.% to about 4 wt.% bakery yeast; from about 0 wt.% to about 0.5 wt.% natural or artificial preservatives; from about 0 wt.% to about 2 wt.% natural and/or artificial flavors; from about 0 wt.% to about 0.2 wt.% natural and/or artificial colors; and from about 0 wt.% to about 0.2 wt.% enzymes.

10. The bread dough of claim 9, wherein the bread dough has a final pH of from about 4.0 to about 6.2 after fermentation.

11. The bread dough of claim 9 or claim 10, wherein the egg solids are whole eggs, egg whites, or egg yolks.

12. The bread dough of claim 9, wherein the milk solids are whole milk, partially defatted milk, defatted milk, non-fat dried milk (NFDM), whole dry milk, whey, permeate, casein, caseinates, or combinations thereof.

13. The bread dough of claim 9, wherein the starches are native or modified.

14. The bread dough of claim 9, wherein the bread dough further comprises fruits, nuts, fruit fillings, chocolate fillings, spiced fillings, candies, or combinations thereof.

15. A baked sourdough bread product comprising the bread dough of claim 9.

16. A method of making baked sourdough bread product comprising: preparing a sourdough femnentum composition; fermenting the sourdough fermentum composition; mixing the fermented sourdough fermentum composition with a portion of an amount of total sugar, egg, and water, forming a first mixture; mixing the first mixture with a portion of an amount of total fat, a remaining portion of the amount of total sugar, and optionally salt, forming a second mixture; mixing the second mixture with a remaining portion of the total fat, optionally salt, and inclusions comprising candies, fruits, nuts, fruit fillings, chocolate fillings, spiced fillings or combinations thereof, forming a bread dough; shaping the bread dough; fermenting the shaped bread dough; proofing the fermented bread dough; and baking the proofed bread dough to form the sourdough bread product.

17. The method of claim 16, wherein preparing the sourdough fermentum composition comprises pasteurizing flour and mixing the pasteurized flour with from about 35 wt.% to about 60 wt.% of water, from about 0.02 wt.% to about 0.20 wt.% of a probiotic yeast or potentially probiotic yeast, and from about 0.02 wt.% to about 0.20 wt.% of one or more lactic acid bacteria, probiotic bacteria, and potentially probiotic bacteria; wherein the sourdough fermentum composition comprises from about 40 wt.% to about 65 wt.% of the pasteurized flour.

18. The method of claim 17, wherein the temperature of the water is from about 4°C to about 37°C.

19. The method of claim 17 or claim 18, wherein the temperature of the flour is from about 4°C to about 33°C.

20. The method of claim 17, wherein the sourdough fermentum composition is mixed for from about 1 minute to about 8 minutes.

21. The method of claim 16, wherein fermenting the sourdough fermentum composition comprises incubating the sourdough fermentum composition at from about 5°C to about 40°C for from about 10 hours to about 48 hours.

22. The method of claim 16, wherein the sourdough fermentum composition increases in mass volume by from about 80% to about 213% after fermentation.

23. The method of claim 16, wherein mixing the first mixture comprises mixing the first mixture for from about 2 minutes to about 10 minutes at a speed less than 50 RPM.

24. The method of claim 16, wherein mixing the second mixture comprises mixing the second mixture for from about 2 minutes to about 15 minutes at a speed greater than 30 RPM.

25. The method of claim 16, wherein the water in the first mixture is from about 0°C to about 35°C.

26. The method of claim 16, wherein fermenting the shaped bread dough comprises incubating the shaped bread dough at from about 4°C to about 38°C for from about 1 hour to about 24 hours.

27. The method of claim 26, wherein after fermenting the shaped bread dough, the bread dough has a final temperature of from about 20°C to about 40°C.

28. The method of claim 16, wherein the fermented bread dough is proofed for from about 10 minutes to about 60 minutes at a temperature of from about 30°C to about 40°C.