| 摘要 |
Compositions and sourdoughs for the production of low glycaemic index bakery products including:
i) acetic acid or one of its salts between 2 and 10% by weight;
ii) propionic acid or one of its salts between 5 and 15% by weight;
iii) lactic acid or one of its salts between 2 and 10% by weight; and
iv) fibre at least equal to 2% by weight.
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