Additives used in rye bread products

Rye bread doughs may be acidified by acids such as lactic acid, acetic acid, citric acids or even hydrochloric acid (HCl). Dried sour doughs, which are not microbiologically active, are also used as acidifying agents. 

Acidification of rye bread is, for technological reasons, a simple necessity. The acids inhibit the amylases that otherwise would break down the starch during the baking process. 

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