Dough acidulants
Dough acidifiers are acidic baking agents that are used in the production of rye flour and bread containing bread and other baked goods .
Dough acidulants lower the pH of the dough. This improves the consistency of the bread crumb , aroma and dough stability. The dough acidifiers often used include lactic acid , acetic acid , citric acid , sourdough , sour flours and sour milk products such as B. Buttermilk Powder.
Individual evidence
- ↑ Dough acidifier at wissensforum-backwaren.de ( Memento of the original from July 22, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF, 1 MB).
