Method and flour for producing sliceable bread with a high bran

Details Method and flour for producing sliceable bread with a high bran Method and flour for producing sliceable bread with a high bran

1984-08-23

1985-10-29

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426555, 426622, A21D 1000

Patent

active

045500231

ABSTRACT:
Disclosed is a bread flour comprising bread cereal flour, cereal bran and self-rising starch flour and method for making a leavened bread by preparing a dough having bread cereal flour, water, leavening agents, soy bran and self-rising starch flour which is subjected to baking, the said soy bran being in an amount equal to 10 to 30% by weight of the bread cereal flour and the said self-rising starch flour being in an amount equal to 2 to 8% by weight of bread cereal flour.

REFERENCES:
patent: 224998 (1880-03-01), Dart
patent: 1271139 (1918-07-01), Dickenson
patent: 3979523 (1976-09-01), Titcomb et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4287215 (1981-01-01), Joulin
patent: 4327116 (1982-04-01), Weith

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