| abstract |
Process for preparing pastry products having antacid activity wherein 24-50 % by weight of magnesium oxide and 24-50 % by weight of aluminium hydroxide calculated on the weight of the flour being in the product are added to the known raw materials of a pastry product in any phase of the making up of the dough, then the dough thus obtained is baked at a temperature between 130 and 160 DEG C. |