| 摘要 |
<p>The invention relates to a process for preparing a dry acid dough to be used in rye flour bread making. According to the invention, the process consists in mixing the whole rye flour with water in a ratio of 1:2, then subjecting the homogeneous mixture to fermentation in the presence of mixed starter cultures of lactic bacteria, mixed strains isolated from epiphytic flora of wheat and rye and commercial strains, usually employed in bread-making and milk industry, and bakery yeast, for 12 h at a temperature of 30...35°C, wherefrom a fresh acid dough is obtained and maintained at the temperature of 25°C for 2 h, after which a mixture of maltose, saccharose, galactose or molasses is admixed and the dough is freeze-dried until it reaches a final humidity of 2...4% for storage purposes.</p> |
