HIGH-FIBRE BREAD AND BREAD IMPROVER COMPOSITIONS

A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.

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Bibliographische Detailangaben
Hauptverfasser:	WEEGELS, PETER LOUIS, DE MAN, MARINUS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.