| 摘要 |
In the present invention there is disclosed a process for the classification of rye-flour, wherein the rye-flour has a protein content of less than 7 percent by weight, preferably less than 5 percent by weight of, which flour simultaneously has a reduced dietary fiber content, compared with ordinary rye-flour and wherein the flour has a particle size distribution such that at least 20 percent by weight of the particles have a size above 65 microns and more than 94 percent by weight of the particles have a size of less than 130 microns, or the rye-flour according to the present invention has a protein content of more than 12 percent by weight, preferably more than 13 percent by weight, more preferably more than 15 percent by weight, which flour simultaneously has: 1) an increased dietary fiber content of at least 10 percent when compared with ordinary rye-flour, 2) a particle size distribution such that at least 95 percent by weight thereof has a particle size below 64 microns and 3) an increased {alpha}-amylase activity by at least 10 percent if compared with an ordinary rye-flour. In the present invention there is also claimed a flour blend, and a dough for preparing bakery products as well as the bakery products per se. |
