| abstract |
A composition of a baking food includes wheat flour, an additive of a raw grain material, a fermenting component, a protein component and salt. The composition is supplemented with dry gluten, a fat component as sunflower oil or margarine, a sweetener as granulated sugar or glucose syrup, or sorbite. A starter of rye flour of peeled grinding on the basis of hops and an additive of the raw grain material, flaked wheat are used as a fermenting component. A mixture of walnut or peanut, or almond, and/or seed of sesame or flax, or sunflower, are used as a protein component. |