Method for the production of a storable, unleavened bread and the bread thus obtained

摘要

Production of storage-stable, foaming agent-free bread comprises: (i) mixing 100 wt.% milled cereal with 45-60 wt.% water to form a dough; (ii) rolling the dough to a thickness of 0.6-1.2 (especially 0.8-1)mm; and (iii) baking for 25-3 mins. at 130-250[deg]C, especially for 8-6 mins. at 170-190[deg]C.