| 摘要 |
In a process and an apparatus for maturing sour dough for bread making, the sour dough is in the form of a strand and is conveyed through a long, tubular hollow chamber in which the fermentation process takes place, the hollow chamber, which is essentially closed, being filled completely with the sour dough. It is essential to the invention that, in a first step of the process, the sour dough is conveyed through the hollow chamber, in which the fermentation process takes place, by means of a pump-generated pressure, and that, if required, the strand of dough is cooled over at least a section of its length while being passed through the hollow chamber, and that, preferably afterwards, the sour dough is fermented in a second step of the process. <IMAGE>
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