FERMENTED RAISED PASTE, PROCESS OF ITS PREPARATION AND PRODUCTS MADE THEREFROM
The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is &l...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
13.09.1995
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Edition | 6 |
Subjects | |
Online Access | Get full text |
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Summary: | The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is <3.0. The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs. |
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Bibliography: | Application Number: CZ19950000026 |