What You Need to Know
The α‑amylase and β‑amylase in rye malt hydrolyze rye starch into maltose and dextrins, raising the sugar pool by 15–20 %. Lactic acid bacteria such as Lactobacillus sanfranciscensis then convert these sugars into lactic and acetic acids, lowering the dough pH to 4.0–4.5 and strengthening the crumb structure through acid‑mediated gluten modification.
The Science
Primary Reaction
α‑amylase/β‑amylase hydrolysis of rye starch → maltose/dextrins; LAB fermentation of sugars → lactic acid + acetic acid, lowering pH