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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for obtaining a starter to make rye and rye-wheat bread includes preparing a water-flour mix, adding a fermenting component and subsequent fermentation of the obtained mixture. Germinated crushed rye grain, which is added in an amount of 5-10% of the weight of flour in the mixture, is used as the fermenting component. The fermentation is carried out up to achieving an acidity of 9-12 degrees.
UAU201310212U2013-08-192013-08-19Method for obtaining a starter to make rye and rye-wheat bread
UA89408U
(en)