| 摘要 |
A calcium fortified leavened baked product comprising an amount of calcium carbonate sufficient to provide from about 0.2% to 1.2% by weight elemental calcium based on the weight of said baked product, said calcium carbonate having a mean particle diameter form about 0.05 to about 30 microns, said baked product comprising an organic acid in a weight ratio to said calcium carbonate powder of about 1:7 to about 1:20, and flour that is substantially free of bran and free of wheat middlings, wherein the baked product has a pH of from about 3.0 to about 6.0, and has one or more qualities selected form taste, texture, and crumb structure that is substantially identical to the same quality of an otherwise identical baked product that has not been fortified with calcium. |
