Flour and its use for baking

摘要

The invention relates to a flour having a fibre-to-nutrient ratio similar to wholemeal flour. However, qualitatively, the composition of the flour differs from wholemeal flour, in that by omission of fractions which predominantly contain cuticle and seed coat, the proportion of aleurone and the proportion of germ in the flour is relatively elevated. The ratio of fibre to nutrients is adjusted by likewise omitting proportional amounts of flour fractions, in particular white flour fractions. The invention also relates to the use of the flour for production of bakery products. The flour has good baking properties. Bakery products produced therefrom have a full-bodied taste.