Process making it possible to manufacture bread, of the French bread type, with high percentages of flour other than wheat flour, and in particular maize and manioc flours

摘要

This process concerns the manufacture of bread, of the French bread type, with high percentages of maize and manioc flours, in particular using local product; the dough comprises wheat flour, an additive, 20 to 30% approximately of maize flour previously swollen (puffed) according to whether or not approximately 10% of manioc flour previously swollen (puffed) has been added and given that the additive consists of wheat flour, malted wheat, lecithin, E. 472e, E. 471, ascorbic acid, E. 482 and amylase.