| 摘要 |
The subject of this invention relates to diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals, for the production of bakery products, especially bread, pastry, alimentary pastas and other bakery products, flour products and preserved bakery products. The distinctive feature of the invention is that as basic components the flour mixture, finished flour or additive mixture contains 8-20 mass % of white wheat flour, 20-70 mass % of whole- grain barley flour and/or oat flour and/or rye flour and/or other cereal or false cereal grains, 15-40 mass % of vegetable protein flour, favourably gluten flour, corn protein flour or soy flour, 2-10 mass % of guar seed flour and favourably 5-15 mass % of rye flour, and, in a given case, known flavouring, aroma and consistency improving additives and other additives used in the baking industry. |
