| 摘要 |
<p>The invention relates to a bakery product and to a process for preparing the same. According to the invention, the product consists of 100 parts of white flour, diet flour, black or rye flour, 1...5 parts of Spirulina platensis, 4...6 parts of dry yeast, 1...3 parts of iodinated salt, 150...170 parts of water and 0.8...1 parts of active leaven, the parts being expressed by weight. The process, as claimed by the invention, consists in mixing the starting materials for 15...25 min to obtain a dough which is left to rest for 15...20 min, after which it is divided into preset quantities which are given an oblong shape and left to rise in moulds for 50...70 min, at a temperature of 35...40°C, to be finally baked for 28...38 min, at a temperature of 200...240°C.</p> |
