AACC International Approved Methods - AACC Method 04-20.01. Acetic, Butyric, and Lactic Acids in Rye Flour
AACC International Approved Methods
Acids
AACCI Method 04-20.01
Acetic, Butyric, and Lactic Acids in Rye Flour
VIEW METHOD
Objective
Different species of yeast may produce different amounts of acetic and lactic acids. The ratio of these two acids affects the butyric acid flavor of sour dough rye bread. This method determines acetic, butyric, and lactic acids in rye flour.
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