FORMENTED SOUR DOUGHS, PROCESS FOR THEIR PRODUCE AND BAKINGINDUSTRIAL PRODUKTES THEREOF
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 |
28.09.1995
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Edition | 6 |
Subjects | |
Online Access | Get full text |
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