[On the nonexistence of propionic acid in various kinds of breeds (author's transl)].
Analyses of 45 samples of sour dough and various kinds of bread have shown that no appreciable amounts of propionic acid are formed during sour dough fermentation. Bread has no natural propionic acid content.
D001939:Bread / Q000032:analysis*; D011422:Propionates / Q000032:analysis*; D012434:Secale; D014908:Triticum
D011422:Propionates
Uber das Nichtvorkommen von Propionsäure in Roggen- und Mischbrot