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Bread baking uses a dough composed of a flour from grain which is a cross between wheat and rye with a low gluten content with a distinctive flavor for easy digestion and with a longer life than bread of wheat flour
Bread baking uses a dough composed of a flour from grain which is a cross between wheat and rye with a low gluten content with a distinctive flavor for easy digestion and with a longer life than bread of wheat flour
To make bread, a dough is kneaded for max. 5 minutes at a temperature of 22-25 deg C composed of flour from grain which is a cross between wheat and rye, yeast or leavening, water and salt. The dough is kneaded in a mechanical kneader at a rotary speed of 60-85 rpm. The dough is left to rest at the same temperature for about 30 minutes, and is then separated into portions which can be shaped, and they rest for a further 10 minutes They are then allowed to swell for about 40 minutes, and are finally baked. The kneader has a screw structure, rotating at 85 rpm. or it is on an angled axis with a rotation of 60-70 rpm. The kneading time is preferably 3-5 minutes The bread recipe, for each kg of flour, calls for 21 g of salt, 40 g of yeast and 550 g of water. Of the ingredients, 100 g of flour, 40 g of yeast and 60 g of water are set aside to give leavening. Additives are stirred into the flour of fungal amylase and/or gluten
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