METHOD FOR PRODUCING SEEDY BAKING-INDUSTRIAL PRODUCES RICH IN PROTEIN, POOR IN CARBOHYDRATE

摘要

For the prepn. of bakery products high in protein and low in carbohydrates a basic dough of wheat flour, soya flour yeast and liquid is used. To this dough grains in a state of early germination are added, namely of cereals, and/or oil seeds, and/or pulses, and/or of papilionaceae.