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Preparation of a mixture for high protein enriched bakery foods, method for baking this mixture and bakery products so obtained



Preparation of a mixture for high protein enriched bakery foods, method for baking this mixture and bakery products so obtained



German Federal Re ic Patent Application: (2 847 876)



A mixture for making fancy bread with a strong crust and good physiological properties is formed from a blend of 28-36% (preferably 35%) wheat gluten, 4-8% (5%) ultrafiltered milk protein concentrate, 1.5-5.5% (2.9%) soya protein concentrate, 2.5-6.5% (4.5%) wheat bran, 0.7-1.5% (0.9%) salt, 1-2% (1.2%) dried yeast and 44-52% (50.5%) water.

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Accession: 000955830

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