Process for the preparation of an enzymatic digestion product of cereals as an additive for whole meal bread dough, additive for bread dough prepared according to this process and its use

摘要

The process, in which viable cereal grains are mixed with water, and, at a temperature higher than room temperature, subjected over a period of more than 5 hours to an enzymatic treatment for degrading the glucose polymers to carbohydrates of a lower degree of polymerisation, and their isomerisation, followed by pressure treatment at a pressure higher than atmospheric pressure at a temperature of above 70 DEG C, is characterised in that the enzymatic treatment is carried out without the addition of enzymes and with the exclusive use of the natural, biological enzyme content of the whole cereal grain at a temperature of between 40 DEG C and 60 DEG C over a period of at least 36 hours, and the pressure treatment is carried out by means of steam under a pressure of at least 0.1 bar over a period of at least 15 hours at a temperature of at least 100 DEG C. Also described is an additive for bread dough prepared according to this process, and its use.