"LIQUID FORMULATION FOR THE FERMENTATION OF DOUGHS FOR BAKED PRODUCTS" TECHNICAL FIELD

Embodiments described herein refer to a liquid formulation for the fermentation of doughs for baked products. In particular, the invention relates to a liquid formulation based on microorganisms, more precisely, strains of gram-positive microorganisms that may be used in the food industry.

PRIOR ART

The use of leavening agents in the preparation of baked products made from a flour-based mixture, such as, for example, bread, focaccia, breadsticks, crostini, pizza, panettoni, pandori, colombe and the like has long been known. The leavening agent serves to lend the final baked product its texture, its internal honeycomb-like structure and its lightness.

There exist different types of leavening agents that can be used for this purpose, some of which are commercially available as ready-to-use leavening agents, such as, for example, brewer’s yeast or sodium bicarbonate.

Brewer’s yeast is commercially available in solid form and is to be used as is, by mixing it directly into the dough of the baked product it is desired to obtain.

One drawback of brewer’s yeast is that it must be stored at a controlled refrigeration temperature, typically in a refrigerator at 4°C. Furthermore, it has a short shelf life, no greater than ten days, even if it is duly stored at a refrigeration temperature.

Another considerable disadvantage of brewer’s yeast lies in its heaviness and its organoleptic properties, which are generally unappealing to the public. It is therefore necessary for it to be properly dosed in the doughs to be leavened, as otherwise the baked product obtained will be difficult to digest and sometimes also have a flavour directly ascribable to the brewer’s yeast itself.

Sourdough starter is also known, which, compared to brewer’s yeast, is more digestible, does not give unpleasant flavours to baked products, and can be kept longer, for example one or two months. Sourdough starter can also be made at home from flour that is left to ferment in water, so as to activate different species of bacteria naturally present in flour.

The mixture obtained begins swelling about two days after the start of fermentation, after which it needs to be regularly refreshed by adding flour and fresh water. Refreshing the sourdough starter serves to nourish the starter and make it stronger.

A drawback of sourdough starter is that the process for making it, 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 mixture every day for a period of time ranging from two to four weeks. Furthermore, the final mixture has a very viscous and sticky consistency, which makes handling and weighing it difficult when one is carrying out a recipe.

For the purpose of improving the latter aspect regarding consistency, use of a liquid sourdough starter is also known, which differs from the solid one (described above) in that it is more hydrated. Thus, the liquid sourdough starter is easier to handle and weigh in order to carry out a recipe and also keeps better than solid sourdough starter. However, it has the same drawback of a long and tedious preparation.

Another drawback of sourdough starters, be they in solid or liquid form, is that they are not pure, since they contain both active bacteria and their substrate. Another disadvantage of sourdough starters lies in the fact that it is impossible to precisely indicate the quantity of active bacteria, because the sourdough starter is a product that is continuously evolving from the standpoint of microorganisms. In addition to being an active product, it is also unstable as a result of the presence of live microorganisms that cannot withstand adverse conditions, for example heat.

Furthermore, the microorganisms that allow the doughs to rise are alive, and must be kept alive within the sourdough starter itself in order to avoid losing the leavening property of the starter. Keeping the active bacteria alive requires the presence of their substrate, as well as storage at a controlled temperature of 4°C. It should also be noted that it is difficult, if not impossible, to keep sourdough starter for more than sixty days.

Another disadvantage of liquid sourdough starter lies in the need, while the doughs are rising, to regularly add brewer’s yeast in order to give a boost and development to the leavening. Furthermore, the need to have a refrigeration temperature makes sourdough starters difficult to use in an automatic production line.

An alternative to leavening agents - whether ready to use or not - for preparing baked products is the biga, which can be in solid or liquid form. Biga is usually used in breadmaking with the so-called indirect method.

Biga is a starter dough obtained by mixing water, flour and yeast, to which, after a fermentation time ranging from ten to forty-eight hours, the other ingredients for preparing the desired baked product are added. Brewer’s yeast and strong flours are typically used.

Biga, too, has the drawback of a short shelf life, forty-eight hours at most, and there is also the necessity of keeping it at a controlled temperature, typically no higher than 18°C. Furthermore, it is not possible to precisely quantify the bacteria present in the mixture, which, similarly to what was said for the sourdough starter, is not pure, as it also includes the substrate of the active bacteria. Moreover, biga also has low digestibility, and therefore requires long dough rising times in order to obtain a baked product that is not heavy. In particular, it has been verified that in order to obtain a digestible pizza starting from a liquid biga, it is necessary to age the biga for sixteen hours, and then let the dough rise for eight or ten hours.

A further alternative to the use of leavening agents and biga envisages using bacteria, which are commercially available today in a freeze-dried or heat-treated form.

This results in the inconvenience of having to treat the bacteria before being able to use them in the dough, in particular of providing for a step of hydration and activation through the addition of a substrate for the bacteria.

The step of hydrating and activating the bacteria is not easy to implement, as it requires a specific, suitable technology as well as the presence of specialised personnel. This implies an increase in production costs, which are added to the already high cost of freeze-dried or heat-treated bacteria. There thus exists a need for an improved formulation for the fermentation of doughs for baked products that may overcome at least one of the drawbacks of the prior art.

In particular, one object of the present invention is to provide a formulation for the fermentation of doughs for baked products that is active and pure.

A further object of the present invention is to realise a formulation for the fermentation of doughs for baked products that is easy to use, and can be used in automatic production lines.

Yet a further object is to realise a formulation for the fermentation of doughs for baked products that can be kept longer compared to the known formulations.

A further object is to provide a formulation for the fermentation of doughs for baked products that makes it possible to produce baked products with rising and organoleptic properties that are at least comparable to those of the baked products produced with the known methods.

A further object is to devise a process for preparing baked products.

In order to remedy the drawbacks of the prior art and to achieve these and further objects and advantages, the Applicant has conceived, experimented with and realised the present invention.

SUMMARY OF THE INVENTION

The present invention is expressed and characterised in the independent claims. The dependent claims disclose other features of the present invention or variants of the idea of the main solution.

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

In accordance with some embodiments, a formulation for the fermentation of doughs is provided. The formulation, in liquid form, comprises at least one gram-positive bacterial microorganism compatible with use in foodstuffs. Said microorganism is provided stabilised in water.

Providing at least one gram-positive bacterial microorganism in a form stabilised in water makes it possible to use, in a process for fermenting a dough for a baked product, a formulation containing pure, active, live bacteria. What is being spoken of is in fact a starter formulation to be used as an adjuvant in the leavening of doughs.

Unlike the leavening agents of the prior art, the formulation according to the invention has no substrates for the bacteria present in it. Metabolites of the bacteria may however be present. Another advantage of the form stabilised in water lies in the extended shelf life of the microorganisms, up to six months at room temperature. Therefore, not only is the shelf life improved, but use is also facilitated, because it is not necessary to keep the formulation at a controlled refrigeration temperature. Thanks to this advantageous aspect, the formulation may be used in an automatic production line.

Furthermore, with the formulation described herein, the microorganisms are stable, and it is possible to know their concentration. This enables a precise quantification of the microorganisms on the basis of a volume of the formulation.

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

In some embodiments, said at least one microorganism is selected in the group of the species of bacteria consisting in: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetylactis, lactic acid Pediococcus, and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.

Advantageously, the microorganism is stabilised with water and also with sugar or a derivative thereof. Preferentially, the microorganism is stabilised in water with sugar cane molasses, with the addition of other forms of nourishment.

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

According to another aspect, there is also provided a method for preparing leavened baked 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 use in foodstuffs, stabilised in water. Advantageously, the liquid formulation is as described previously.

According to yet another aspect, a process for preparing the above-described liquid formulation is presented, the process comprising a step of colonising a granular material immersed in water with a microbial colony comprising the gram-positive bacterial microorganism compatible with use in foodstuffs, a step of nourishing the microorganism with a nutrient so as to increase the biomass thereof, and a step of supplying a flow of water through the granular material, and thus also through the colony of microorganisms, so as to stabilise the bacterial microorganisms in the water. Preferentially, the process comprises repeatedly supplying the water through the granular material so as to increase the quantity of microorganisms stabilised in the water.

BRIEF DESCRIPTION OF THE FIGURES

These and other aspects, features 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 appended drawings, in which: - figs. 1 A-4A are schematic views of an apparatus during successive steps of production of the liquid formulation according to some embodiments; and

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

In order to facilitate comprehension, identical reference numbers have been used, where possible, to identify identical common elements in the figures. It is understood that elements and features of one embodiment can be conveniently combined or incorporated into other embodiments without further clarification.

DETAILED DESCRIPTION OF THE INVENTION

Reference will now be made in detail to the possible embodiments of the invention, of which one or more examples are illustrated in the accompanying figures by way of non-limiting example. The phraseology and terminology used herein are also for purposes of non-limiting exemplification. Unless defined otherwise, all the technical and scientific terms used here and below have the same meaning as commonly understood by a person of ordinary skill in the technical field to which the present invention belongs. Although methods and materials similar or equivalent to the ones described herein can be used in practice or in the verification tests of the present disclosure, the methods and materials are described below by way of example. In the event of conflict, the present application, including the definitions, shall prevail. The materials, methods and examples have a purely illustrative character and must not be understood in a limiting manner.

All of the measurements are taken, unless specified otherwise, at 25°C and at atmospheric pressure. All of the temperatures, unless specified otherwise, are expressed in degrees Celsius.

All of the intervals stated herein are to be understood as inclusive of the endpoints, including those that represent an interval “between” two values, unless specified otherwise.

Intervals deriving from the overlapping or joining together of two or more described intervals are also included in the present description, unless specified otherwise.

Intervals that can derive from a combination of two or more described point values are likewise included in the present description, unless specified otherwise.

Terms such as “about”, “generally”, “substantially” and the like are to be understood in their function of modifying a term or value that is not absolute, but is not reported in the prior art. Such terms will be defined by the specific circumstances, and by the terms they are intended to modify according to the common meaning of such terms in the sector. They will consider at least the predicted degree of experimental error, technical error and instrumental error for a given technique adopted to measure a value.

The liquid formulation in accordance with the invention is a starter of plant origin obtained from one or more living microorganisms stabilised in water, preferably in the presence of sugar cane molasses, or through the addition of other forms of nourishment. It is intended in particular for use as an adjuvant for natural leavening, with the addition of yeast, more particularly in the sector of baked products.

Baked product can mean a cereal or non-cereal flour-based baked product such as bread, bread replacements such as crackers, crostini or breadsticks, or sweets, sweet or savoury cakes, doughnuts, panettone, pandora, matzah, piadina, tortillas, pizzas, focaccias, biscuits, pastries, croissants, brioches, pandori, panettoni, colombe, puff pastries in general, or the like.

Baked products that are either fermented or not fermented, or leavened with a chemical leavening agent (for example sodium bicarbonate) are included here. Present among the fermented products are products fermented by yeasts, or products of mixed fermentation. In the former case one finds everyday bread (in turn divided between immediate fermentation and deferred fermentation), or pizzas, doughnuts, sweets or cakes, according to the formulation in the recipe. In the latter case one finds sourdough bread, or sweet products such as panettone, pandora, or others. Present among the non-fermented products are matzah, piadina, tortillas or the like. Present among the products leavened with a chemical leavening agent are sweets, sweet cakes, or savoury cakes.

Preferably, the liquid formulation comprises, as the microorganism stabilised in water, at least one lactic acid bacterium, more preferably one belonging to the genus Lactobacillus, or Lactococcus, or Pediococcus, or else a bacterium of the genus Leuconostoc. The aforesaid genera of lactic acid bacteria can possibly be used individually, in a pair or all together.

In accordance with one embodiment, said at least one microorganism stabilised in water is selected in the group of bacterial species which includes: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, Lactococcus lactis ssp., lactis biovar, diacetylactis, lactic acid Pediococcus and Pediococcus pentosaceus, L. Rhamnosus, or mixtures thereof.

Advantageously, the liquid formulation comprises a mixture of at least two of these bacteria. Even more advantageously, the liquid formulation comprises a mixture of all the above-mentioned bacteria. For example, a final lactic acid bacteria concentration in the order of 10 ¹⁰ CFU/g of formulation can be provided for. It should also be noted that the final concentration can preferably be in relation to the applications and final requirements, with the creation of specific formulations. The Applicant has found that the bacterial strains specified above all have specific characteristics in baked product applications. For example, the Lactococcus lactis ssp., lactis biovar and diacetylactis strains enhance the flavours of butter and pastries. L. Fermentum and Leuconostoc mesenteroides ssp cremoris, by contrast, provide gas, volume and strength in the case, for example, of products to be frozen, either raw or baked. Favourably, on the other hand, the L. Rhamnosus and L. Plantarum strains inhibit mould formation and thus work as anti-mould agents.

Under the conditions described here, the formulation has an ochre colour and a slightly fruity odour. The pH of the formulation is acidic, preferably comprised between 3 and 6, more preferably comprised between 3.5 and 4.5. The formulation is practically gluten free since no products containing gluten or other allergy-causing substances are used in its production. Furthermore, the formulation has very low concentrations of sugars, fructose, glucose, galactose, sucrose and maltose, all less than 1 g/100ml of formulation. By way of example, a lactic acid concentration comprised between 3 and 5 g/l, a tartaric acid concentration of between 2 and 4 g/l, and an acetic acid concentration of less than 2 g/l have also been measured. It is believed, furthermore, that other metabolites produced by the fermentation of the strains are also present.

From a nutritional viewpoint, the formulation does not supply any energy and is free of fats, carbohydrates, proteins and salt.

One also notes a very low presence of conforms, E. Coli, Enterococci faecalis and Pseudomonas aeruginosa, all measured in concentrations of less than 1 CFU/g of formulation.

According to some embodiments, the formulation is packaged in containers made of a material suitable for contact with food, for example polyethylene terephthalate (PET). For example, the containers can be canisters with a volume of 5 to 100 litres, or a tank with a volume of 500 litres or more.

A process for producing the liquid formulation according to embodiments of the invention is described below with reference to figures 1 A-4A and 1 B-4B.

The formulation of live microorganisms stabilised in water is preferably obtained from a mixture of freeze-dried strains treated so as to be hydrated and activated.

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

Advantageously, the mixture of freeze-dried strains is strengthened with an addition of L. Fermentum and L. mesenteroides ssp. Cremoris, L. Lactis ssp, Lactis briovar, diacetylactis, L. Rhamnosus and L. Plantarum.

In accordance with some embodiments, the treatment of the freeze-dried strains takes place in a filter apparatus 10, preferably of the type described in application WO-A-2019/053569, whose contents are entirely incorporated herein by reference.

The filter apparatus 10 comprises, among other things, a filtering bed 20 made of granular material 21 placed in a receptacle 30 that is preferably cylindrical and positioned vertically. The receptacle 30 is provided with at least a first inlet for a liquid F1 to be filtered and at least an inlet for a cleaning liquid C (said inlets are not represented in the figures).

According to some embodiments, the granular material 21 is sand, more preferably quartz sand. The filtering bed 20 is arranged in a filtration chamber 40 that is preferably oriented vertically, coaxially with the receptacle, and delimited by an outer porous wall 41 and an inner porous wall 42, so as to delimit an internal space 50 for the evacuation of the filtered liquid F2. In some embodiments, the first inlet is configured so that the liquid to be filtered F1 is supplied 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, by contrast, is preferably configured in such a way that the cleaning liquid C is supplied from the bottom of the filtration chamber 40.

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

Within the scope of the present application, given that the formulation is intended to be used for the production of food products, the liquid to be filtered F1 and the cleaning liquid C are advantageously potable liquids, more advantageously water.

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

Subsequently, there is envisaged a step of colonisation of the granular material by means of a selected microbial community. The strains are preferably introduced into the core of the granular material 21 by means of a dosing pump, not illustrated in the figures.

One then proceeds to fill the rest of the receptacle 30, in particular the space outside the filtration chamber 40, with water to be filtered F1 , preferably groundwater.

Once the receptacle 30 has been filled (fig. 2A), a phase of growth of the previously introduced biomass begins, during which the hydrated bacteria are nourished with a nutrient N, preferably a sugary nutrient, more preferably sugar cane molasses (figs. 2A and 2B).

Advantageously, the water F1 and the molasses N are supplied simultaneously, for example mixed together. They are preferably supplied radially from outside the filtration chamber 40 towards the internal space 50. During this step, which begins the actual production of the formulation, the bacteria 60 grow within the granular material 21 (fig. 2B) thanks to the nutrient N.

The same water to be filtered F1 is repeatedly supplied radially and from outside the filtration chamber 40 towards the inside, so as to impact and thus collect the grown bacteria 60 (figs. 3A and 3B). During this step, the water F1 is enriched with live, active bacteria.

The flow of water F1 is continuous, giving rise to a phase of stabilisation of the bacteria 60 in the water, together with the metabolites thereof. Advantageously, the flow is sufficient to ensure a continuous production of bacteria 60.

As the same water F1 is made to flow through the filtering bed 20 several times, the bacteria 60 and the soluble metabolites that ferment on the filtering bed 20 are assimilated into the water and accumulate therein.

Subsequently, a step of collecting of the bacteria 60 takes place, during which the enriched radial flow (corresponding to the flow of filtered water F2), is made to flow through the internal space 50 and supplied outside the apparatus 10 (fig. 4A and 4B).

It should be noted that not all the particles of bacteria 60 have been extracted from the granular material 21 (fig. 4B). One can proceed to start one or more subsequent production cycles with the same microbial community introduced in a freeze-dried state. After a predetermined number of production cycles, or after a predefined period of time, one can proceed to clean the apparatus 10 and regenerate the bacteria 60, so as to renew the original microbial community and prevent undesirable contaminations or the formation of modified strains.

It is sometimes also advisable to expel the original microbial community from the filtering bed 20 and proceed with the inoculation of a new microbial community, in order to start anew a series of production cycles with live microorganisms. In this manner the microorganisms will remain young and the colony will always be the same.

EXAMPLE 1 A recipe for ciabatta-type bread was carried out with direct high-hydration dough using the formulation according to the invention as an adjuvant, and with a low dose of brewer’s yeast.

The formulation used in this example comprises a mixture of the following microorganisms: L. Brevis, L. Fermentum, L. acidophilus, L. Paracasei, L. mesenteroides ssp. Cremoris, L. Plantarum, lactic acid Pediococcus and Pediococcus pentosaceus. The mixture of microorganisms was stabilised in water by means of the above-described process, and was at a concentration of 2.2x10 ¹⁰ CFU/g of formulation.

The composition of the dough prepared is specified in the following table:

Ingredients Weight Proportion relative to the flour Proportion relative to the

(kg) (% by weight) dough (% by weight)

Soft wheat flour type 2.000 100.00 54.20

“0” W 270

Adjuvant 0.020 TOO 054

Fresh compressed 0.010 0.50 0.27 brewer’s yeast

Water 1.600 80.00 43.36

Diastatic malt 0.020 1.00 0.54

Salt 0.040 OO T08 total weight of dough 3.690 100.00

All of the ingredients in the table above, with the exception of the salt and 400g of water, are placed in a spiral kneader. Kneading takes place for a first period of 3 minutes at a first speed, and for a second period of 12 minutes at a second rotation speed. The salt and the remaining amount of water are added in two or three parts during the last 5 minutes of working the dough.

The dough is allowed to rest for 2 hours at 30°C; after one hour the dough is folded.

The dough is then cut on a floured surface into 450g portions, which are allowed to rise at 30°C in an environment with 80% humidity for 90 minutes, and subsequently placed in a static electric oven at 240°C with steam. After 5 minutes of baking the temperature is lowered to 230°C. Baking continues for another 35 minutes, the last 15 without steam in the oven.

EXAMPLE 2 (COMPARISON) The same recipe was carried out with a classic direct high-hydration dough using a technological adjuvant based on ascorbic acid, xylanase and amylase. The dough also contains compressed brewer’s yeast.

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

Ingredients Weight Proportion relative to the flour Proportion relative to the

(kg) (% in weight) dough (% by weight)

Soft wheat flour type 2.000 100.00 54.20

“0” W 270

Adjuvant 0.020 1.00 0.54

Fresh compressed 0.010 0.50 0.27 brewer’s yeast

Water 1.600 80.00 43.36

Diastatic malt 0.020 1.00 0.54

Salt 0.040 2.00 1.08 total weight of dough 3.690 100.00

A visual comparison between the ciabatta loaves obtained in example 1 and in example 2 shows that they are very similar, in particular they seem to have risen to a substantially equal degree. Seen from the outside, the two ciabatta loaves have the same appearance and show comparable dimensions and volumes, a sign that the two leavening processes are similar to each other.

Inside, both ciabatta loaves have alveolar holes distributed throughout the entire internal volume of the bread. One can note that the internal holes of the bread in example 1 are slightly larger than the holes of the bread in example 2.

Based on a taste test carried out with both ciabatta loaves, the one obtained in example 1 (with the formulation according to the invention) has a toastier and sweeter aromatic profile compared to the ciabatta in example 2.

From a comparison between example 1 and example 2 it emerges that example 2 is a conventional product with very low digestibility values, as the rising times were not useful for generating the lactic acid bacteria present in the flour, but the enzyme-based adjuvant used worked only on organoleptic aspects of the final product. Whereas in the product in example 1 the digestibility properties are excellent and the bread tasted does not cause bloating or heaviness, unlike the bread in example 2. Furthermore, the bread in example 1 has a shelf life of 4-5 days in terms of softness and flavour, whereas it was found that the bread in example 2 lasted 1 day and then became dry.

These two examples show that the use of the formulation according to the invention makes it possible to produce a bread that is at least equal to, and advantageously even superior, to a bread obtained by means of known processes, which involve a prior art adjuvant, or with sourdough starter. The bread obtained with the present invention shows to be favourably better as regards rising and several taste characteristics.

In particular, the formulation according to the invention enables a baked product to be obtained which is equal to, if not better, than a baked product obtained using adjuvants based on ascorbic acid and enzymes. The formulation enables one to obtain not only a more risen bread, but also a dough with better workability during the formation of the dough, and endowed with excellent extensibility during forming and rising.

It has also been shown that the use of the formulation according to the invention enables the elimination of the use of a biga starter.

Further advantages and benefits of the formulation and process in accordance with the present description are listed below:

- the alcoholic acidity produced by the yeast saccharomyces is significantly reduced;

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

- the volume of development of the final dough is better;

- the fragrances, flavours, crispiness and softness are enhanced, despite reducing or eliminating the use of animal and vegetable fats;

- the digestibility of the products is increased;

- the strains act as vehicles for and metabolise a considerable number of substances that humans are unable to digest, identified among the carbohydrates of flour and the ingredients used for the production of foods. Such substances are pre-digested, producing metabolites that improve the organoleptic characteristics of the final product in a healthy and useful manner, completely naturally, and safeguarding human health;

- the characteristics of the dough are improved also in the case of frozen, raw, pre-baked and baked products;

- the phytic acid of the doughs is reduced by up to 40%;

- the shelf life of all products, both baked products such as bread, pizza, focaccia etc..., and fresh baked products such as croissants or brioches, is extended from an organoleptic standpoint, where for example the life of the product is doubled compared to conventional products. For example, a croissant or brioche becomes dry within a day, but if produced with the microorganisms stabilised in water according to the present description, it will remain good and fresh the next day too. This is achieved without the use of mono- and diglycerides or similar products used in conventional products to increase shelf life. In artisanal products, such as for example pandori, colombe, pan bauletto loaves, etc.., the Applicant has verified that the product remains soft in its package for at least 120 days without the addition of additives and with a 20-30% reduction in animal and vegetable fats;

- the shelf life of all products is increased in that mould formation is prevented by advantageously introducing reinforcement with the strains L. Rhamnosus and L. Plantarum, which have properties of inhibiting mould formation in baked products.

In particular, one benefit ascribable to the formulation of the present description was found, consisting in the lengthening of the shelf life of the bread obtained.

In addition to tests on the production of ciabatta loaves, other tests were performed on the production of fat-free grissini, grissini with 50% less fats compared to the classic recipe, and Roman-style focaccia.

In all three tests it was possible to verify that the use of the formulation makes it possible to obtain products with organoleptic properties, in particular fragrance and taste, that are wholly similar to those of conventional products. In particular, the grissini, despite the smaller amount of fat in the recipe, prove to be as fragrant and tasty as conventional grissini made with sunflower oil.

It was also observed that the use of the formulation, in addition to enabling a biga starter to be dispensed with, in general makes it possible to double the amount of fibre originally present in the starting flour, and also to increase the amount of protein compared to that present in the starting flour. Furthermore, the acrylamide content in the grissini obtained remains below the limit established by law (300 pg/kg).

As regards Roman-style focaccia, it was possible 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 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. Furthermore, the product is highly digestible, thanks to the doubling of the amount of fibre compared to the amount present in the original flour.

Another benefit of using the formulation lies in the better shelf life of the focaccia obtained compared to conventional focaccias. The product obtained in fact shows an improved shelf life in MAP packaging for refrigeration at 4°C, and it was also verified that the same product can be stored at room temperature, for example at 23°C.

EXAMPLE 3 Preparation of Panettone: the lactic acid bacteria stabilised in water were added to the white refreshment of the sourdough starter for the production of the gran lievitato (highly risen dough) and provided a greater boost to the leavening of the first dough and of the second dough. Furthermore, an improvement in the shelf life of the panettone was observed.

Organoleptic test: two panettoni were prepared: one with the classic recipe, using a semi-finished dough with mono- and diglycerides and enzymes and the second with the same ingredients, but with the addition of the stabilised formulation of the invention. The panettone obtained with the formulation of the invention demonstrated to possess better flavour, taste, digestibility, fragrance and softness.

EXAMPLE 4

Ciabatta bread: two ciabatta loaves were produced: one ciabatta with the classic recipe using brewer’s yeast and one ciabatta with the same ciabatta recipe, but using the stabilised formulation of the invention. The two products were baked and then frozen; after 15 days the two products were thawed and the shelf life was measured. The ciabatta without the stabilised formulation began deteriorating after 6 hours, becoming dry, whereas the ciabatta made with the stabilised formulation remained good and soft for 36 hours.

EXAMPLE 5 Puff pastry: the puff pastry made with the stabilised formulation improves the shelf life of the raw product in the refrigerator, lengthening it from the present 2 days to 7 days.