| 摘要 |
Bread with a heightened nutritional value, characterised in that it contains between 2.5 and 25 percent potato proteins in respect to the flour used for baking the bread, which is a coagulate, made from potato juice, produced after starch and potato pulp are separated, which is fraction III obtained in a temperature between 78 and 100 degrees, heated in autoclave in a temperature between 105 and 110 degrees, then compressed air or steam at a temperature of 105 to 110 degrees is pressed through the fraction, which then undergoes cross-current wash with 20 percent concentration of ethyl alcohol and a water at ambient temperature.
|
