Baking of bread dough in slices at below 95 deg. C - with increased flavour, shorter baking time, and 30 percent savings of salt

摘要

In the prodn. of bread and other baking products the baking process is interrupted after formation of the aroma at least at 95 degrees C, pref. at 85 degrees C and the bread is not treated further at any higher temp. Pref. the bread is baked in the form of slices, which when baked are sealed in air-tight packages while still oven-hot. The slices are pref. baked in the upright position with small spaces between them to save space. The baking time depends on the dia. of the baking product. Advantages include extremely high flavouring, shorter baking times, greater digestibility, =30% savings in salt and hence greater dietetic value, a high decrease in gas formation due to break consumption, and a high purifying effect on the intestine.