Prepn. of low sugar breakfast cake by cooling dough - contg. diabetic sweetener, water, flour, lactic acid and baking powder, before baking

摘要

Breakfast cake is prepd. from a dough contg. a diabetic sweetener, water, flour and lactic acid by (a) mixing the sweetener with water, (b) bringing the mixt. to the boil, and mixing with flour and then with the lactic acid, (c) spreading the mixt. on a plate or a baking tray, (d) cooling at below 10 deg. C for at least 8 h, (e) mixing with diabetic sweetener, seasonings and baking powder, and opt. other additives, and (f) baking the mixt.. Pref. (b) the flour is 70-100% rye flour and 30-0% wheat flour. (d) Cooling is at below 0 deg. C, pref. at not above -20 deg. C.