| 摘要 |
The invention relates to a high-fibre soft bakery product in which the raw dough contains 1 to 70%, preferably about 45%, fruit and/or vegetables in fresh, boiled or frozen or otherwise preserved form, 5 to 95%, preferably 45%, bread-making cereal component in milled, coarsely ground and/or bruised form, 0.1 to 20%, preferably about 3%, of a liquid-binding material, preferably of vegetable origin, in total 1 to 50%, preferably 7%, raising agent, liquid and salt and materials contained therein for flavouring, preferably of vegetable origin, for acidification, for sweetening, if necessary, for preservation and/or other known dough additives. This high-fibre soft bakery product is produced in that the amount of the fruit and/or vegetable necessary for a batch is comminuted in a suitable manner to piece sizes of 0 to 20 mm, then, in a suitable container with stirring, in a ratio according to the invention, cereal component, water - if desired with an added amount according to the invention of vegetable juice - raising agent, salt and other dough additives known per se and a moisture binding-material corresponding to the invention in an amount and type according to the invention are added and processed to form a dough, which is then baked to completion in portions or as a whole.
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