| 摘要 |
The invention indicates a method for manufacturing bread containing cider. The method consists in preparing a leaven from flour and stewed apples and in leaving this leaven to ferment. The remainder of the dough containing at least one type of flour, cider, salt, malt extract and yeast is mixed with the leaven before undergoing further fermentation and cooking. The bread thus obtained has improved organoleptic and nutritional qualities and a longer shelf-life.
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