Bakery products containing high-pressure treated starch

摘要

A method for producing bread and bakery products in general, comprising the steps of preparing a dough containing flour and water, replacing at least 2% of the flour of such mixture with high pressure treated starch, and subjecting such a mixture to rising and baking; by means of such a method bakery products are obtained, which are characterized by improved softness features, which are maintained even after being stored at room temperature up to 30 days.