| 摘要 |
A method for making bread with lowered protein content which includes dissolution of dry yeast in water with sugar, adding to the solution of dry mixture of corn starch, rye flour, salt and soda, mixing, adding oil and kneading dough, fermenting, handling, proofing and baking. As stabilizer at preparation of the dry mixture microbial polysaccharide xanthan is used in amount of 0.3...0.5 % to weight of corn starch per dry matter and is introduced in the form of a powder. |
