Lacks Fine Flavor Lacks Cultured Flavor

Both flavor defects tend to be associated with the choice of starter culture. It may be possible to improve flavor by switching to culture systems with more aroma-producing capacity or to strains that retard the transfer of diacetyl into acetoin. It is also possible to add low concentrations of citric acid (below 0.1%), which is then converted to diacetyl by the aroma-producing starter cultures. The defect can also result from flavors imparted by stabilizers. Lowering the stabilizer dose or changing to another stabilizer system may be required.

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Bread Making

Bread Making

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