| 摘要 |
A bread baking mixture (I) contains a flour mixture consisting of at least 95 wt. % barley (preferably Hordeum vulgare L.) flour, together with milled products derived from millet (preferably Panicum miliaceum L.), beans (preferably French beans, Phaseolus vulgaris L.) and lentils (preferably Lens esculenta moench). A bread baking mixture (I) contains a flour mixture consisting of at least 95 wt. % barley (preferably Hordeum vulgare L.) flour, together with milled products derived from millet (preferably Panicum miliaceum L.), beans (preferably French beans, Phaseolus vulgaris L.) and lentils (preferably Lens esculenta moench). Independent claims are included for: (a) a bread dough, comprising (I) to which water and sodium bicarbonate have been added; (b) baked food products prepared from the dough (I); and (c) the production of baked food products, by: (i) preparing the flour mixture (I), optionally additionally containing sodium bicarbonate; (ii) adding water (optionally containing dissolved sodium bicarbonate) under stirring to give a dough; (iii) kneading the dough, optionally together with beating the dough against a hard surface for ca. 5 minutes; (iv) optionally moistening the upper side of the dough; (v) optionally sprinkling the upper side of the dough with nutmeg and pressing or working the nutmeg into the dough; (vi) aging the dough for ca. 30 minutes; and (vii) baking in an oven at 20-230 degrees C. |
