| 摘要 |
Calcium fortified leavened baked product comprising an amount of calcium carbonate sufficient to provide 0.2-1.2% by weight elemental calcium based on the weight of said baked product, said calcium carbonate having a mean particle diameter from 0.05-30 ¼m , and flour, wherein the baked product has a pH from 3.0-6.0, and has one or more qualities selected from 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; and wherein a) the flour is substantially free of bran and free of wheat middlings; or b) at least 96% by weight of said flour is comprised of patent flour. |
