Method for producing betaglucan-containing wheat white bakery products, application of the concentrate from the oats grain aleurone layer and the bakery product

摘要

method of manufacturing bread wheat clear containing betaglukan, in which wheat cake is flour, water and auxiliary raw materials, molding, and then baking is a grow out, characterised by the fact that the cake is with wheat flour in a quantity of between 4 9 to 55% by weight of water from 40 to 85% by weight.with the addition of concentrated layer of aleurone grains of oats containing beta glucans in quantity: 15 - 30%, by mass, bu0142onniki insoluble in water of 15 - 30%, with a ratio of soluble to insoluble fiber in concentrated in the range of 1.0 to 0.88, protein in quantities of from 16 to 2 2% w / w, vegetable fat with oats in quantities of from 6 to 10 wt%.and water, the concentrate is added in quantities of from 2.0 to 9.0% by weight. dry weight concentrated in relation to the weight of the cake, and cake is added as salt in quantities of not more than 1.6% by weight of yeast from 1.0 to 1.9 wt%. natural compounds and enzymes in quantities from 0.3 to 0.6% by weight.