Bread for use as bakery product, has mare milk constituents, which consists of ascorbic acid, lactose, caprylic acid, capric acid, lauric acid, myristic acid and palmitoleic acid

摘要

#CMT# #/CMT# The bread has mare milk constituents, which consists of more than 1.5 milligram per kilogram of ascorbic acid on the basis of total weight and 0.3 to 0.9 weight percent lactose on the basis of total weight. The bread also consists of more than 3 weight percent of the sum of C8 is to 0 caprylic acid, C10 is to 0 capric acid, C12 is to 0 lauric acid, C14 is to 0 myristic acid and C16 is to 1 palmitoleic acid on the basis of total fatty acid composition. #CMT# : #/CMT# Independent claims are also included for the following: (1) a dry flour mixture which comprises of flour and mare milk powder (2) a supply of mare milk during the production of bakery product for the treatment or prevention of eczemas, psoriasis and intestinal diseases, particularly crohn disease. #CMT#USE : #/CMT# Bread for use as bakery product. #CMT#ADVANTAGE : #/CMT# The bread has mare milk constituents, which comprises of more than 1.5 milligram per kilogram of ascorbic acid on the basis of total weight and 0.3 to 0.9 weight percent lactose on the basis of total weight. The bread also comprises of more than 3 weight percent of the sum of C8 is to 0 caprylic acid, C10 is to 0 capric acid, C12 is to 0 lauric acid, C14 is to 0 myristic acid and C16 is to 1 palmitoleic acid on the basis of total fatty acid composition, and hence ensures that regular consumption of the bread provides the favorable health effects. #CMT#ORGANIC CHEMISTRY : #/CMT# The bread consists of 0.7 to 1.5 weight percent palmitoleic acid on the basis of total fatty acid composition.