IT1081252B - Crisp-bread prod. of low calorie content - produced by replacing flour by bran - Google Patents

Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Info

Publication number
IT1081252B
IT1081252B IT2426777A IT2426777A IT1081252B IT 1081252 B IT1081252 B IT 1081252B IT 2426777 A IT2426777 A IT 2426777A IT 2426777 A IT2426777 A IT 2426777A IT 1081252 B IT1081252 B IT 1081252B
Authority
IT
Italy
Prior art keywords
bran
prod
crisp
flour
product
Prior art date
Application number
IT2426777A
Other languages
Italian (it)
Original Assignee
Mollhausen Martin
Mollhausen Georg
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mollhausen Martin, Mollhausen Georg filed Critical Mollhausen Martin
Priority to IT2426777A priority Critical patent/IT1081252B/en
Application granted granted Critical
Publication of IT1081252B publication Critical patent/IT1081252B/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A crisp bran product of low calorific value is formed from a non fatty mixt which comprises wheat bran (50 to 90%) rye and/or wheat flour (48 to 8 wt. %) and table salt (2 wt. %), and a maximum water content of 5 wt. %. Pref. the product contains flavouring ingredients. The process includes mixing the ingredients in water (250 wt. %) to give a porridge-like dough; forming the dough into pieces of thickness 3 to 10 mm and baking until the prod. contains 5 wt. % water. Baking is at 180 to 220 degrees C for at least 20 min. depending on thickness, while circulating air over the pieces. The replacement of flour by bran results in a decrease of calorie content, while increasing the mineral and vitamin content. The product has a favourable effect on the digestive system, and can be stored indefinitely without use of preservatives.
IT2426777A 1977-06-01 1977-06-01 Crisp-bread prod. of low calorie content - produced by replacing flour by bran IT1081252B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT2426777A IT1081252B (en) 1977-06-01 1977-06-01 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT2426777A IT1081252B (en) 1977-06-01 1977-06-01 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Publications (1)

Publication Number Publication Date
IT1081252B true IT1081252B (en) 1985-05-16

Family

ID=11212832

Family Applications (1)

Application Number Title Priority Date Filing Date
IT2426777A IT1081252B (en) 1977-06-01 1977-06-01 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Country Status (1)

Country Link
IT (1) IT1081252B (en)

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