| 摘要 |
1444976 Bread improvers DIAMALT AG 1 Aug 1973 [1 Aug 1972] 36505/73 Heading A2B Dried green malt is prepared from grain by allowing it to germinate for 3 to 5 days, grinding in a mill and drying to a moisture content of 8 to 12%, and used as a baking additive. The malt may be used alone or common salt, calcium, amylo-pectin, phospholipids and lactic, tartaric, maleic, and/or citric acid may be added to it, so that green malt forms 60 to 95% of the baking agent. The baking agent may be incorporated in a flour by mixing 60 to 90 parts of it with 40 to 10 parts of rye and/or wheat flour. |
