date:May 11, 2016
ermal degradation of sugars and amino acids; microbial metabolism of amino acids; evaporative cooling in the oven; and moisture distribution between the crumb and the crust.
The ratio of short-chain fatty acids determines whether a bread is a sourdough. A sourdough has much more lactic acid than a cultured wheat-starch dough. This specific ratio of acids can be created in pre-ferments, sponge or liquid; produced on site; or added as part of the dough. Dried, powdered acid blends can be added as