PROCESS FOR THE PREPARATION OF HIGH-QUALITY WHEAT BREAD ENRICHED IN ADDITIVES AND CAPABLE OF LONG TERM STORAGE

摘要

Abstract of the DisclosureThe invention relates to a process for producing a high-quality wheatbread with long shelf life, comprising the steps of: (a) preparing a breadleaven by combining wheat flour, yeast, water and a leavening initiator andripening said leaven at a temperature in excess of about 30°C for a period ofmore than six hours; (b) homogenizing a flour mixture of wheat flour anddigested corn flake flour to form a homogeneous flake mixture; (c) combiningsaid flour mixture formed in step (b) with an effective amount of leaven formedin step (a), yeast, water and salt to form a bread dough; (d) intensivelykneading that dough; (e) resting said kneaded dough to permit water equalizationtherein; (f) portioning said dough; (g) allowing the dough to rise for a periodof substantially 50 to 65 minutes; and (h) baking the received dry portion fora period of about 35 minutes at a temperature about 250° to 280°C. The addedcorn flake flour contributes to the nutritional value of the wheat bread and theprocess improves the moisture retention and the shelf-life of the bread.