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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

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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.