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By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

ISBN-10: 0751400556

ISBN-13: 9780751400557

ISBN-10: 1489972560

ISBN-13: 9781489972569

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Extra resources for Advances in Baking Technology

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A variety of bacteria can also be found in sour. , 1990). The basic biochemical processes in rye sour are alcohol fermentation of yeasts and fermentation of homo- and heterofermentative lactic acid bacteria. The homofermentative bacteria produce mainly lactic acid, and a small amount of acetic acid and ethanol. The composition of metabolites ofheterofermentative lactic acid bacteria changes with the conditions of the fermentation. The main substances formed are lactic and acetic acids, ethanol and carbon dioxide.

Hence it is not surprising that standard rye flours usually have higher ash content than wheat flours of the same extraction. In Central and East Europe with traditional rye bread consumption mostly rye flours with fine granulation are used. Except for these bread products using traditional technology a variety of special breads is produced in many countries, where greater or lesser proportions of whole grain or coarse meal flours are used. The schemes of rye milling differ considerably according to the tradition in a given country and on capacity and degree of automation of a mill.

The bulk fermentation process was necessary to 'mature' the dough to produce bread of good quality. Mechanical development processes such as the Chorleywood Bread Process, together with other processes based on chemical dough development, have allowed the omission of the bulk fermentation process, where desired, with resultant practical and financial advantages while maintaining or improving product quality. 3 Processing and baking equipment The biggest changes in plant bakery breadmaking are in the scale of the plant, with fewer plant bakeries supplying a wider area, and the degree of automation.

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Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)


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