Leaven for baking bread - has bacterial action frozen by application of specified amt salt

摘要

Rye grains or flour are formed into dough using leaven produced by action of bacteria on the grain mash. After the acidifying bacteria have operated and multiplied for 5-20 hrs., further bacterial growth is prevented by adding to the leaven up to 2.5% salt, related to the total amt. of flour in the finished dough. With further multiplication of bacteria stopped by the salt addn., the leaven can be stored for at least 4 weeks, without resultant bread losing any flavour or texture. ADVANTAGE - Bread can be made on large scale, e.g. for supermarkets from dough stored for considerable time.