High ballast-content health-giving bread product with no need for preservatives has the conventional flour partly replaced by whole-rye and oat bran

摘要

A high ballast-content health bread product has the conventional rye flour content 30-45% replaced by whole-rye and the wheat flour 25-35% replaced by oat bran. A high ballast-content health bread product has the conventional rye flour content 30-45% replaced by whole-rye and the wheat flour 25-35% replaced by oat bran. An Independent claim is included for the manufacture of the bread by: (1) making a pre-dough at 30-50 deg C with a cooling and standing time of 6-24 hours; (2) mixing the pre-dough with water at 30 deg C and kneading it; (3) adding yeast and fruit sugar (levulose) dissolved in water and optionally also leaven; (4) further mixing with wheat flour or wheat- and rye-wholemeal and holding for 15-25 minutes; and then (5) baking at a starting temperature of 220 deg C in air with the temperature falling to ca. 200 deg C over 50-90 minutes.