| 摘要 |
A fermenting dough is made from waste bread, such as pieces cut off crispbread, which is subjected to an extended fermentation process. The fermenting dough is particularly suitable for improving the baking properties of pentosans in wholemeal and refined flour, and bread baked with it has excellent improvements in flavor. Thus the product provided is obtained from cheap raw materials and can totally or partially replace traditional, natural or crystalline dough acidifying agents. Apparatus for carrying out the method comprises a container containing rotatable cutting vanes which interact with stationary vanes. |
