title: [On the nonexistence of propionic acid in various kinds of breeds (author's transl)].
abstract: 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.
mesh_terms: D001939:Bread / Q000032:analysis*; D011422:Propionates / Q000032:analysis*; D012434:Secale; D014908:Triticum
chemical_list: D011422:Propionates
vernacular_title: Uber das Nichtvorkommen von Propionsäure in Roggen- und Mischbrot