| 摘要 |
A taste-adjusting composition for bread and bread-based products, in particular bread made from rye meal, is prepared by heating an extrusion of a malted cereal having a water content of at the most 12% by weight, optionally in admixture with other ingredients, such as an acid or a spice. The composition is included in the mixture from which the bread dough is made and confers improved taste and a pleasant colour to the resulting bread. A preferred composition is made from malted barley in admixture with caraway and lactic acid, and is incorporated in the dough in an amount of 2-3% by weight, calculated on the total bread mix constituents. The extrusion is preferably performed at a temperature of 190-220 DEG C, whereby a certain degree of roasting of the product will take place. The extrusion results in granules of a relatively crisp character which optionally is comminuted and then incorporated in the dough mix. |
