Acid Production during the Fermentation of Starches by Saliva

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Abstract
Measurement of acid production by single or repeated neutralization showed much greater acid production in the latter system. The acid production from 29 flours was examined by means of the periodic neutralization technique. Large variations were found between the flours, with acid production generally being greater with whole-grain flours than with the more refined flours. The existence of some "protective factor" in whole-grain flours, reducing their decalcifying potential, was suggested.