Cereal Chem 55:461 - 468.  |  VIEW ARTICLE
Lactic and Volatile (C2-C5) Organic Acids of San Francisco Sourdough French Bread.

A. M. Galal, J. A. Johnson, and E. Varriano-Marston. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Changes were observed in the pH, total titratable acidity (TTA), and lactic and volatile (C2-C5) organic acid contents of commercially prepared sour starter sponges, bread doughs, and fully baked bread. The results showed that lactic and acetic acids composed most of the total TTA. Gas-liquid chromatography, however, showed that six other minor acids---propionic, isobutyric, butyric, alpha-methyl n-butyric, isovaleric, and valeric acids---contributed to the TTA of the fully fermented starter sponge, the fully proofed bread dough, and the baked bread---1.19, 0.64, and 0.59%, respectively. Baking increased the pH negligibly but decreased the TTA by 9%, mainly due to the loss of acetic acid.