IT1081252B - Crisp-bread prod. of low calorie content - produced by replacing flour by bran
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Crisp-bread prod. of low calorie content - produced by replacing flour by bran
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Publication number
IT1081252B
IT1081252BIT2426777AIT2426777AIT1081252BIT 1081252 BIT1081252 BIT 1081252BIT 2426777 AIT2426777 AIT 2426777AIT 2426777 AIT2426777 AIT 2426777AIT 1081252 BIT1081252 BIT 1081252B
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Application filed by Mollhausen Martin, Mollhausen GeorgfiledCriticalMollhausen Martin
Priority to IT2426777ApriorityCriticalpatent/IT1081252B/en
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Publication of IT1081252BpublicationCriticalpatent/IT1081252B/en
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.
IT2426777A1977-06-011977-06-01Crisp-bread prod. of low calorie content - produced by replacing flour by bran
IT1081252B
(en)