| 摘要 |
<p>According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least 0.6 litre per 1 kg of seeds until the acidity of the aqueous medium reaches 2 to 12 degrees and until the swelling rate of the seeds is characterised by their capacity, under compression, to flatten while loosing the undamaged germ. The aqueous medium where the seeds are steeped is drained and the seeds are ground in order to remove the liquid fraction which is not related to the humid seed mass thus obtained. The dough is kneaded until the target consistency is reached while adding the ingredients indicated in the recipe. The dough is then cut, allowed to rest for 15 to 50 minutes at 35-99° C while maintaining humidity balance conditions in the dough-atmosphere system, and eventually baked at 200 to 320° C, provided that during the first 15 to 200 seconds the dough is in a steam-saturated medium. The seeds can further be additionally washed before their grinding, while the liquid fraction removed during the grinding process can be used as an ingredient for the dough.</p> |
