breadmaking for manufacture of semi-integral white bread dough.

摘要

BAKING BREAD MAKING DOUGH FOR BREAD WHITE SEMI-INTEGRAL. It provides a bread dough BASED WHEAT FLOUR with a degree of removal of 75%, water, common salt, YEAST AND COMPLEMENT PRENSADA Panario; IN ADDITION, THIS MASS ADDS 0.1 to 0.5% by weight, WHEAT GERM. In this way, it can be made A LOAF OF COLOR, FLAVOR AND WHITE TEXTURE SIMILAR TO BREAD CONVENTIONAL BUT WITH A NUTRITIONAL VALUE INCREASED IN RELATION THERETO, ESPECIALLY IN REGARD TO its vitamins B1, B2 and B6, PROTEIN , pantothenic acid, niacin and tocopherol (vitamin E).