| 摘要 |
A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or in combination, and optionally also malt, sweetener and salts, the method being characterized in that it is continuous and comprises the steps of: a) feeding the raw materials in the form of an aqueous slurry to at least one heat exchanger (7) for heating to a temperature of 70-110 DEG C at a pressure of 4.0-10.0 kPa in a time of at most 1 min; b) maintaining the mixture of raw materials at the temperature attained at the heating for a time of at most 5 min, and c) feeding the mixture of raw materials to at least one cooler (15) for cooling to a temperature of 20-50 DEG C in a time of 0.5-3.0 min. |
