Cereals souring

Rye Proteins. While rye is the only European cereal able to completely replace wheat in bread, rye protein is not as effective as wheat protein. One reason for this is that as much as 80% of the protein in a rye sour dough is soluble compared with 10% of soluble protein in a wheat dough. One factor that inhibits the formation of a gluten-like complex is the 4-7% of pentosans present, which bind water and raise the viscosity of the dough. The crumb structure is then formed from the pentosans in combination with the starch. 

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

Trichothecin is effective against several fungi, for example root rot of cereals (Helminthosporium sativum), loose smut of wheat (Ustilago tritici), diseases of sour cherry and cherry (Voros, 1955), fusarium wilt of Pinaceae (Belimova and Lopatin, 1963) and powdery mildew of tobacco (Manucharjan, 1964). Its most promising practical applications are the control Verticillium wilt of cotton and of the fusarium diseases of field crops (Askarova and Joffe, 1962 Bunina, 1960 1963). 

Boza Cereals (barley. Sour refreshing Enterococcus faecium, Lactobacillus acidophilus. Bulgaria, Balkan peninsula... 

Other preparations for acidification, the so-called dry or instant acids, consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria. The acid values (for definitions see 15.4.1.1.1) vary from 100-1000. 

Kazanskaya, L. N., Afanasyeva, O. V., Patt, V. A. (1983). Microflora of lye sours and some specific features of its accumulation in bread baking plants of the USSR. In J. Holas F. Kratochvil (Eds.), Developments in food science. Progress in cereal chemistry and technology (pp. 759-763). London Elsevier. 

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