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High ballast-content, health-giving, cholesterol-reducing bread has improved in nutritional value by inclusion of oat fiber and nutmeg
High ballast-content, health-giving, cholesterol-reducing bread has improved in nutritional value by inclusion of oat fiber and nutmeg
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机译：通过添加燕麦纤维和肉豆蔻，高压舱物含量，有益健康，降低胆固醇的面包的营养价值得到改善
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摘要
High ballast-content, health-giving bread as per DE19952866 is improved by improving the taste of the ballast material and the bakability. High ballast-content, health-giving bread as per DE19952866 contains sufficient of the following ingredients to allow for a 15.4% baking-, processing- and storage loss, the ingredients comprising, as percentages : water (20-25); whole-rye (10-15); oat bran (10-15); apple fiber (1-5); wheat fiber (0.1-5); oat fiber (0.1-5); soya meal (0.1-5); linseed oil (0.4-2); low-fat curd cheese (8-12); buttermilk (3-10); and, for preparation of the dough, water (6-10); wheat flour 'T. 1050' (12-20); leaven (20-25); fruit sugar (fructose) (0.6-2); salt (1-2); yeast (1-2); cider vinegar (0.4-3); roasted bread crumbs (0.1-6); roasted onion or onion bread (10-12) or grain mixture (15-20); wheat gluten (0.1-10); nutmeg (3-10); and oil of nutmeg (0.1-1).
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