COMPOSITION AS INGREDIENT FOR BREAD SUITABLE FOR RENAL DISEASE PATIENT AND PRODUCTION OF THE SAME BREAD

摘要

PROBLEM TO BE SOLVED: To provide a composition as an ingredient for caloric bread containing low contents of protein and sodium, having the same taste, flavor and appearance as ordinary bread and suitable for renal disease patients. SOLUTION: Bread suitable for renal disease patients is produced by throwing 18-38 wt.% starch flour, 16-35 wt.% strong flour, 3-6 wt.% sugar, 6-8 wt.% butter, 0.1-0.5 wt.% salt, 10-12 wt.% fresh cream, 0.7-1.0 wt.% baking powder and 20-25 wt.% water into a breadmaking equipment, followed by adding 0.4-0.9 wt.% yeast and by baking bread for a couple of hours.