NUTRITIONAL IMPROVEMENT OF THE FLOURS FOR USE IN BAKERY AND PASTRY. BASED ON VITAMIN B12 (COBALAMINE).

摘要

Nutritional improver of the flour used in bakery and pastry, based on vitamin B12 and other vitamin complexes B12. Adding them to the flours and doughs, a final product is obtained with special characteristics regarding the enrichment of some products that occupy an important place in the nutritional pyramid, such as flours and their derivatives and that, at present, lack such nutrients Vitamins Vitamin B12 (cobalamin) can only be obtained through the consumption of animal products, since it does not exist in cereals. Vitamin B12 absent so far in the flours will be added to these in the silos of the flour factories or in the kneading processes in the manufacturing chain of the industries that use wheat flour as raw material. Five minutes or so before finishing the kneading, and immediately after adding the yeasts and other products used in bakery, pastry, pastries, cookies, in sufficient quantity to guarantee a minimum nutritional complementation, the vitamin complexes and especially Vitamin B12