| 摘要 |
Bakery and confectionary products are prepared from novel ingredients such as wholemeal flour of spelt (Triticeum spelta; German wheat) and sultanas or optionally a sultana based leaven. Methods of preparation agree with traditional means. A typical leaven contains (all parts by wt.): 100 wholemeal spelt flour; 2-10 sultanas and 50-70 water. Ingredients are kneaded together and are allowed to stand for 12 hours. This leaven is mixed with 200 spelt flour; 40-70 water and 1-2 salt. The dough is allowed to stand for 2-5 hours, kneaded again, allowed to stand for a further 1-3 hours, divided, shaped, allowed to rise for 1-3 hours and then baked at 220 degrees C. for 35-75 minutes. |
