High ballast-content, health-giving cholesterol-reducing bread with improved taste, bakability and breaking characteristics, contains bran as ballast component

摘要

High ballast-content, health-giving bread as per DE19952866 is improved by using the ballast in the form of a bran. High ballast-content, health-giving bread containing a high bran content as per DE19952866 contains sufficient of the following ingredients to allow for a 15.4% baking-, processing- and storage loss, the ingredients comprising, as percentages: oat bran (5-15); rolled oats or oatmeal (5-15); oat fiber (0.1-5); wheatgerm (5-15); wheat fiber (0.1-5); soya meal (0.1-5); apple fiber (0.1-5); low-fat curd cheese (10-25); edible oil (3-10); fruit sugar (2-10); salt (0.5-2); cider vinegar (0.1-4); oil of nutmeg (0.1-2); water (0.1-5); whole-wheat or wheat flour (0.1-15); 'green' flour (0.1-15) and, for the preparation of the dough, whole egg (10-25); egg white or protein (20-25); wheat gluten (0.1-10); whole wheat flour (5-15); wheat flour (5-15); roasted bread crumbs (0.1-3); leaven (0.1-25); (dry) yeast (2-3); baking powder (0.1-3); nutmeg (5-15); chopped caraway (0.1-2); cashew ('Chaschukerne') (0.1-20); pumpkin pith (0.1-15); nuts (0.1-20); sesame grain (0.1-15); hempseed (0.1-15); roast onion (0.1-15); and linseed (0.1-10). The first (i.e. non-dough) part is held for 2-6 hours.