| 摘要 |
There is described a new wheat wholemeal flour consisting of flour components whose consistency corresponds to conventional standard flours, and of coarse components. The coarse components are composed of fragments of wheat pericarp with the flour components adhering to them, mainly from parts of the aleuron layer, which amount to 15 to 22 % by weight of the wheat wholemeal flour. These coarse components have a fibre content of 28 to 30.5 % in the dry matter, a specific weight of 0.15 to 0.25 g/ml and a particular particle size. The new wheat wholemeal flour is produced in such a manner that wheat is milled as in the preparation of a standard flour, the coarse components obtained are separated off at a particular point in time, and the resulting light flour and the separated coarse components are recombined. The new wheat wholemeal flour is particularly suitable for manufacturing bread for toasting and Graham bread. |
