Process for improving the quality of sourdough bread

摘要

The known impairment of the quality of bread which is produced using a biological sourdough ripened for a short time is avoided if, according to the invention, nutrients and active compounds composed of free amino acids and vitamins are added to the sourdough at the beginning of the ripening time. Yeast extract and vitaminised meat extract at concentrations of 0.02 to 3 % are suitable additives. Bread having properties typical of the type is produced from sourdough ripened in the presence of nutrients and active compounds with a ripening time of only 8 to 10 hours.