FORMENTED SOUR DOUGHS, PROCESS FOR THEIR PRODUCE AND BAKINGINDUSTRIAL PRODUKTES THEREOF

• Main Authors: EGLE,HANS, BUENSOW,RUDOLF
• Format: Patent
• Language: English
• Published: 28.09.1995
• Edition: 6
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

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...