| 摘要 |
<p>The process of the invention for producing baked cereal goods comprises forming a dough including at least about 450 ppm by weight of ascorbic acid based on the total weight of dry ingredients, and fermenting and baking the dough. The process is particularly useful for producing a yeast leavened wheat bread from a dough comprising baking flour. The dough may also include vital wheat gluten, wheat germ having substantially no glutathione, and soybean flour or soya concentrate sufficient to provide a final baked bread containing from about 18 to about 25% by weight of protein. Additionally there is from about 450 to about 850 ppm by weight of ascorbic acid based on the total weight of dry ingredients and from about 5 to about 10% by weight of potassium bromate based on the ascorbic acid. Together with water those ingredients are formed into a dough which is fermented and baked.</p> |
