Baked rye product
OwnerRenate Kunze, Stephan Rauer +1inventors
InventorsRenate Kunze, Stephan Rauer, Guenter Zehle
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Abstract
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to the dough and/or letting the dough mature for at least 12 hours at 20° C. (ambient conditions) prior to baking in order to activate the native flour enzymes. No sourdough and no dough acidifiers are added, the rye dough having a pH value of more than 4.7. Fat is added to said dough at a quantity of at least 0.5 percent relative to the ground wheat product.
Claims14
A baked rye product containing ground grain products with at least 50% by weight of ground rye product made by the addition of exogenous yeast to the dough and/or maturing the dough for activating the native flour enzymes for at least 12 hours before baking with no sour dough and no dough acidifier being added to the dough, the rye dough having a pH value of more than 4.7 and containing shortening in a quantity of at least 0.5% based upon the ground grain product.
Dependencies are inferred from the claim text.