Crisp-bread prod. of low calorie content - produced by replacing flour by bran

摘要

A crisp bran product of low calorific value is formed from a non fatty mixt which comprises wheat bran (50 to 90%) rye and/or wheat flour (48 to 8 wt. %) and table salt (2 wt. %), and a maximum water content of 5 wt. %. Pref. the product contains flavouring ingredients. The process includes mixing the ingredients in water (250 wt. %) to give a porridge-like dough; forming the dough into pieces of thickness 3 to 10 mm and baking until the prod. contains 5 wt. % water. Baking is at 180 to 220 degrees C for at least 20 min. depending on thickness, while circulating air over the pieces. The replacement of flour by bran results in a decrease of calorie content, while increasing the mineral and vitamin content. The product has a favourable effect on the digestive system, and can be stored indefinitely without use of preservatives.