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Prodn. of wheat sour dough for bakery prod. without using emulsifier - by using wheat flour and wheat sour-dough starter at specified acidity and temp. to give high concn. of lactic acid
Prodn. of wheat sour dough for bakery prod. without using emulsifier - by using wheat flour and wheat sour-dough starter at specified acidity and temp. to give high concn. of lactic acid
In the prodn. of wheat sour dough, wheat flour is soured with a wheat sour-dough starter in an amt. sufficient to give an acidity of 16-20 (no units given) and the temp. is adjusted to 35 deg.C so that the lactic acid makes up 95% of the total acids. The ratio of wheat flour to starter is 95:5, giving an acidity of 15-17. ADVANTAGE - High-quality prods. are obtd. without the need to add emulsifier
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