| 摘要 |
It is the aim to increase the vitamin content of baked goods and pasta in an effective manner by agents used in housekeeping. The solution according to the invention provides that the substance added to the flour and to the raising agents, for example yeast, consists of approximately one half of beer whose thiamine (B1), lactoflavin (B2), pyridoxin (B6), nicotinic acid or nicotinamide contents and other traces remain in the finished baked goods and pasta and show copulative behaviour to any identical or similar substances present. The resulting vitamin-fortified pasta can contribute to alleviate, or cure, potential vitamin deficiencies. In addition, the beer present improves the raising properties of the dough, even in the case of noodles etc. which have been prepared without any added yeast. Their fluffier structure has the effect that more sauces etc. can be absorbed. |
