PROCESS FOR THE PREPARATION OF HIGH-QUALITY WHEAT BREAD ENRICHED IN ADDITIVES AND CAPABLE OF LONG TERM STORAGE

摘要

The invention relates to a process for producing a high-quality wheat bread with long shelf life, comprising the steps of: (a) preparing a bread leaven by combining wheat flour, yeast, water and a leavening initiator and ripening said leaven at a temperature in excess of about 30.degree.C for a period of more than six hours; (b) homogenizing a flour mixture of wheat flour and digested corn flake flour to form a homogeneous flake mixture; (c) combining said flour mixture formed in step (b) with an effective amount of leaven formed in step (a), yeast, water and salt to form a bread dough; (d) intensively kneading that dough; (e) resting said kneaded dough to permit water equalization therein; (f) portioning said dough; (g) allowing the dough to rise for a period of substantially 50 to 65 minutes; and (h) baking the received dry portion for a period of about 35 minutes at a temperature about 250.degree. to 280.degree.C. The added corn flake flour contributes to the nutritional value of the wheat bread and the process improves the moisture retention and the shelf-life of the bread.