Bakery products prepared with vegetable flakes and premixes for the preparation thereof

Field of the invention The present invention relates to bakery products prepared with vegetable flakes. The bakery products according to the invention have high nutritional value, excellent organoleptic properties and are appetizing in appearance. The present invention also relates to a half-manufactured product so-called premix, applicable for the preparation of said bakery products. Background of the invention

In the prior art there are well-known bakery products containing one or more types of vegetables. These vegetables are added to the bread or other bakery products for various purposes. For example, WO 2004/023880 discloses a kind of bread utilizing the nutritional value of vegetables which bread contains compulsorily powdered vegetables, concentrated liquid vegetables, powdered grains and dried, diced vegetables. Among the powdered and liquid vegetables all well-known vegetables are listed. In the published Chinese patent application No. 1297687 besides bean grist and sesame paste, vegetable- or fruit pastes are also used for the preparation of black bread with high nutritional value. In the published Japanese patent application No. 3164127 for the production of bread having soft crumb, citrus juice and/or vegetable juice are used. DE 3700953 A1 German published patent application discloses a bread with high fibre content and the manufacturing procedure thereof, which bread contains 1-70 %, preferably 45 % fruit and/or vegetable in fresh form or in conserved form where the conservation is made by stewing or freezing. Hungarian patent No. 204408 also relates to the manufacturing of bakery products containing an increased amount of fibre. In the course of the procedure a part of the wheat flour is replaced by grist of soybean or other

leguminous grains and in this way products with increased fibre content are obtained.

Certain vegetables like tomato, carrot, spinach or red beet are also used for their colouring effect. For example, WO 2005/000028 discloses bread product containing components with vegetable origin in one or more layers which components are added to the dough in the forms of powder and/or juice and/or puree and/or natural colorant. The vegetable components are dried in a manner known per se and are powdered to determined size as 20-120 μm, or they are added to the dough in the form of juice (e.g. tomato) or pulp (e.g. carrot). Russian patent No. 1581252 discloses the preparation of a seasoned cake wherein 1 ,5-3 % by weight lyophilised red beet powder is added to the dough of cake as pectin source. After baking and cooling down the surface is polished. In this case red beet powder is added to the polishing liquid in an amount of 75-85 %, then the product is baked for 1-2 minutes, thus guaranteeing the favourable colour of the crust and crumb.

For the production of all the abovementioned bakery products the vegetable or vegetables are applied either in the form of powder, juice, puree and pulp, or frozen and freeze-dhed form without exception. In the course of these applications the original structure of the vegetables is changed. In many cases it is deteriorated, the consistency of frozen vegetables becomes similar to paste after thawing, and the taste can also be changed.

Hungarian patent No. 221133 discloses a bakery product enriched by vitamin Bi ₁ and B ₁₂ , and a flour applicable for the production thereof, as well as a premix. The excessive consumption of this kind of food can cause hypervitaminosis.

The purpose of the present invention is to produce bakery products that are advantageous from a dietetical-physiological point of view and at the same time have excellent organoleptic properties, are appetizing and contain only natural materials. The purpose of the invention is not only to increase the range of tasty

novelties (from commercial point of view) that do not contain artificial flavour- enhancing agents, different consistency-improving agents and preservatives, but a further purpose of the invention is to increase the shelf-life of the products. In other words in contrast to products complemented by artificial vitamins and other products having less tasty ingredients, the products according to the present invention should be suitable for a health-preserving aim in such a manner that they should be suitable for being included in the diet of a person who eats less consciously and focuses on the taste and the appearance. The products having no extra features in the taste, appearance and quality can be popularized only with great difficulties, even if they are healthy.

The aims of the invention are achieved by applying the vegetables in the form of vegetable flakes in the bakery products.

We have found that if the vegetables that are advantageous from a dietetical- physiological point of view such as carrot, parsley root, tuber of celery, parsnip root, leek, onion, green pepper, red pepper, garlic, red beet, spinach leaves and the like, are applied in the form of flakes manufactured by a mild procedure, the physiological effect of these vegetables will be kept, and the vegetable flakes ensure a taste and flavour for the product as if it was made with fresh vegetables. The vegetable flakes contain a wide range of natural vitamins and minerals easy to digest as well as vegetal fibres in such form that they do not cause any harmful effect even in case of over consumption. In addition to this, their use will produce the advantageous effect of an enhanced taste, appearance as well as overall quality of the bakery product. The vegetable flakes are obtained by crushing the vegetables to the given size and mildly dehydrating, preferably drying at a temperature of about 7O ⁰ C. During the mild drying at about 7O ⁰ C the quantity of water-soluble vitamins relatively increases and during the baking they are slightly injured. Since in the course of the baking the ingredients are effected by heating in an almost

entirely closed space, and therefore the damage is less than, for example, in the case of infusing herb tea.

It is known that the β-carotene (provitamin A) content of the carrot is very significant but it also contains vitamin Bi, B ₂ and C. Among the minerals calcium, phosphor and iron occur in a considerable amount in it. The parsley oil mainly contains compounds with mild sedative- and diuretic effect, respectively, as apiol and miristicin. Among the non-volatile active ingredients furocoumarins and flavon derivatives are more important. In the tuber, stem, leaves and seeds of the celery it contains ethereal oils and β-carotene, vitamin C, B-i, B ₂ , K and P as well as innumerable minerals. The celery has diuretic effect, accelerates the metabolism and facilitates the secretion of uric acid [H. Meszaros Erzsebet: Termeszthetδ gyόgynδvenyek (Cultivatable medicinal plants), publisher: AB- ART Kiadό, Budapest (2000), p. 172, 186, 214] The pepper is known to have high vitamin C content. The garlic contains potassium, calcium, phosphor, vitamin B and C and proteins in a significant quantity. The garlic reduces the blood pressure and the blood cholesterol level, and inhibits the formation of blood clots and the precipitation of blood platelets. It is very effective for the prevention of arteriosclerosis and myocardial infarction. Moreover, it is known that the red beets are excellent source of potassium, calcium, silicon and magnesium. However, red beets also contain iron, copper, zinc, manganese, sulphur, iodine, cobalt, chrome, and nickel as well as vitamins like as vitamin B-i, B _∑ , B ₆ and C, β-carotene, niacin, biotin and folic acid in a well absorbating form. The human organism is able to utilize the iron from the red beets in the greatest quantity. In addition to this, in the last decades the health- protecting, blood-forming and blood composition-improving properties of red beets have attracted attention. They stimulate haematopoiesis, increase the capability of resistance, and support the functioning of lymphatic system [H. Meszaros Erzsebet: Termeszthetό gyόgynovenyek (Cultivatable medicinal

plants), publisher: AB-ART Kiadό, Budapest (2000), p. 44-46]. For this reason the red beets are also used in the form of juice.

It is known that the leaves of spinach contain a variety of vitamins and minerals, among others, vitamin A, B, C, E and K, β-carotene, iron, folic acid, potassium, calcium, magnesium and chlorophyll. One advantage of the spinach is that it is easily digestible since it contains in itself digestion-promotional materials. It promotes the appetite, increases the secretion of the gastric juice and the bile, by this means stimulating the digestion and the absorption of foods. Its high chlorophyll-, bioflavon- and lutein content resulted in its typical colour can also have therapeutic value. It is supposed that the regular spinach consumption counteracts the carcinogenic materials in the organism and this vegetable can have a protective effect against certain carcinogenic illnesses. Its high antioxidant content can stimulate the immunity and helps to protect against degenerative illnesses [Anne Mclntyre: Gyόgyitό italok (Medicinal drinks), publisher: Magyar Konyvklub, Budapest (2001), p. 40].

Accordingly, it is desired to broaden the possibilities of the application of the abovementioned vegetables having favourable properties, and to make them everyday nutriment in such manner that these dietetically and physiologically favourable properties should remain in them as much as possible. In our experiments we have found that bakery products manufactured with carrot-, parsley root-, parsnip root-, tuber of celery-, pepper-, leek-, spring onion-, celery leaf-, parsley leaf- and garlic flakes or only with red beet flakes or only with spinach flakes can be preserved in fresh form for a longer period than the traditionally manufactured product, e.g. bread, in which the crumbling already starts on the second day. In the breads made with vegetable flakes the ageing process is only experienced after the fourth day, and what is more, during the first three day the taste of the product continuously becomes better. In the products according to the present invention the crust structure is thicker, the crumb is more elastic, the holes are smaller and their distribution is more

uniform, and the bread itself is higher than the traditional/regular ones. The bakery products according to the present invention contain more proteins, amino acids and vegetal fibres than the products manufactured by traditional methods. By means of small fibrous vegetable pieces the water-binding capacity of the products is better. Moreover, after baking a lacquer-like bright crust structure is formed on the breads made with red beet flakes, and in contrast to the procedure disclosed in SU 1581252, it is not necessary to apply a polishing process with a polishing liquid and repeated baking. These effects can be reached by the application of vegetable flakes added within determined quantitative ranges according to the present invention. Summary of the invention

The present invention provides a bakery product with vegetables characterized in that it contains 0,5-40 % by weight of vegetable flakes in addition to the usual bakery ingredients. According to a preferred embodiment of the invention the bakery product contains one or more vegetable flakes in an amount at least 0,5 % by weight selected from the following group: 0,5-40 % by weight carrot flakes, 0,5-30 % by weight parsley root flakes, 0,5-30 % by weight parsnip root flakes, 0,5-30 % by weight tuber of celery flakes, 0,5-20 % by weight pepper flakes, 0,5-15 % by weight leek flakes, 0,5-15 % by weight spring onion flakes, 0,01-10 % by weight parsley leaf flakes, 0,01-10 % by weight celery leaf flakes and 0,01-5 % by weight garlic flakes.

According to another preferred embodiment of the invention the bakery product is a bread made with vegetables which contains in addition to the usual bakery ingredients the following vegetables flakes: 0,5-30 % by weight carrot flakes, 0,5-30 % by weight parsley root flakes, 0,5-30 % by weight parsnip root flakes, 0,5-30 % by weight tuber of celery flakes, 0,5-20 % by weight pepper flakes, 0,5-15 % by weight leek flakes, 0,5-15 % by weight spring onion flakes, 0,01-10

% by weight parsley leaf flakes, 0,01-10 % by weight celery leaf flakes and 0,01-5 % by weight garlic flakes.

According to a further preferred embodiment of the invention the bread made with vegetables contains only carrot flakes, or carrot-, spring onion- and leek flakes, or carrot- and parsley root flakes. Furthermore, the preferred bakery products according to the invention are crescent-rolls, pizzas and flaky pastry made with vegetable flakes.

According to yet another preferred embodiment of the invention the bakery product with vegetables is a bakery product with red beets which contains 0,5- 40 % by weight of red beet flakes. Preferred bakery products with red beets are breads, crescent-rolls and flaky pastry made with red beet flakes. According to a further preferred embodiment of the invention the bakery product with vegetables is a bakery product with spinach which contains 0,5-40 % by weight of spinach flakes. Preferred bakery products with spinach are breads, crescent-rolls and flaky pastry made with spinach flakes.

The invention also provides a half-manufactured product, so-called premix for the manufacturing of the abovementioned products, which premix contains 2-85 % by weight of vegetable flakes in addition to the usual bakery ingredients. In a preferred embodiment the premix contains one or more vegetable flakes in an amount at least 2 % by weight selected from the following group: 2-85 % by weight carrot flakes, 2-45 % by weight parsley root flakes, 2-45 % by weight parsnip root flakes, 2-45 % by weight tuber of celery flakes, 2-30 % by weight pepper flakes, 2-25 % by weight leek flakes, 2-25 % by weight spring onion flakes, 0,04-15 % by weight parsley leaf flakes, 0,04-15 % by weight celery leaf flakes and 0,04-8 % by weight garlic flakes in addition to the usual bakery ingredients.

In another preferred embodiment the premix contains 2-85 % by weight red beet flakes in addition to the usual bakery ingredients.

In yet another preferred embodiment the premix contains 2-85 % by weight spinach flakes in addition to the usual bakery ingredients.

Detailed description of the invention As used herein, the term bakery product means bakery products with different shape and made from dough with different composition, such as bread, other bakery products, fine bakery goods, pizzas and the like [see: Dr. Szalai Lajos: A sϋtδipar technolόgiaja (The technology of the baking industry), Kerteszeti es Elelmiszeripari Egyetemi Jegyzet (Lecture note of University for Horticulture and Food Industry), Budapest (2000), p. 131-143], This bakery product further appeares in the form of filled product, e.g. with cheese cream or other filling material, or can be a flaky pastry or flaky pastry with butter and cheese. As used herein, the term usual bakery ingredients means components that are generally used for manufacturing the abovementioned products, for example flour, yeast, leaven, salt, sugar, margarine, milk, powdered milk, fatty powdered milk, water and the like, and additives customary in the baking industry. As flour, any flour that is common in the baking industry can be used, e.g. wheat flour, rye flour, spelt flour, white spelt flour, durum flour, flour with full extraction and the like. The leaven can be liquid or dry or both together. In the preparation of pizzas the usual ingredient means the ingredients useful for producing pizza dough. Optionally, to the basic material of bakery products spices can be added, such as ground black pepper, whole or ground cumin seed, ground allspice, crushed coriander, garlic granules and the like. In the case of the production of buttery flaky pastry the usual ingredients also include margarine in raised quantity, lemon juice and vinegar, and optionally seasonings. As pepper, green pepper (Capsicum annuum), pritamin pepper and red baking pepper (pritamin pepper is a kind of pepper also known as bonnet pepper or pimiento) can be used.

The amount indicated in weight percent relates to the dry basic mixture in every case. The size of the vegetable flakes is 1 x 5-7 x 5-10 mm in the case of roots or tubers (carrots, parsley root, tuber of celery, etc.), it is 0,2x3x3 mm in the case of vegetable leaves (parsley, celery, onion etc.), is 0,2x5x5-7 mm in the case of spinach and is 1x3x3 mm in the case of red beets, respectively.

The bakery products of the present invention are produced according to traditional bakery technology with the difference that the applied vegetable flakes are previously soaked in water to be used for kneading at a temperature of 30-40 ⁰ C, preferably at 30-35 ⁰ C, generally for 5-10 minutes, then the other components are added to them.

From the premix a bread with excellent quality can be produced not only among industrial circumstances but also baking it in a domestic bread machine. The bakery products according to the present invention prepared with vegetable flakes produced among mild circumstances (at a temperature of about 7O ⁰ C) have the following advantages compared to the traditional products that are made e.g. with only wheat flour or vegetables prepared in another way:

- the properties of the bakery product in taste and appearance are more favourable because the vegetable on the surface of cutting is not smeared and is not paste-like opposite to the frozen vegetable; - the spinach remains in granules opposite to the frozen product, thus the whole dough does not become green-coloured but spinach granules are isolated;

- the structure of dried vegetables appears in its original condition in the edible product, therefore the product is much more attractive on the appearance, more appetizing, more suitable for consumption, having a better smell, but this smell is not an aromatic one;

- the product is free of artificial food additives marked with E, it contains only natural materials;

- the product can be preserved for a longer period without crumbling;

- the vegetable flakes made in a mild way guarantee a taste and flavour as if the product was made with fresh vegetables; - the vegetable flakes made in a mild way keep their advantageous physiological properties and effects;

- from the premix a bread with excellent quality can be manufactured also in a domestic baking machine.

The bakery products according to the invention can be inserted into the everyday diet of the consumers, by this means essential, easily absorbable vitamins, minerals, antioxidants and vegetal fibres can be introduced into the human organism. The invention is illustrated by the following non-limiting examples.

Example 1 : Bread produced with vegetable flakes

White spelt flour (TBL 70) 300 g

Wheat flour (BL 80) 700 g

Leaven 100 g

Liquid leaven 5 g Yeast 25 g

Salt 25 g

Black pepper 1 g

Vegetable flakes: 80 g carrot flakes, 30 g parsley root flakes, 20 g tuber of celery flakes, 20 g parsnip root flakes, 10 g leek flakes, 10 g spring onion flakes, 10 g green- and pritamin pepper flakes, 2 g parsley leaf flakes, 2 g celery leaf flakes and 1 g garlic flakes

Water 650-700 g

The leaven is prepared from 60 g RL90 rye flour with 40 g water. The components are proportioned and the flour is passed through a sieve. The vegetable flakes [producer: Rόna Mezόgazdasagi Szδvetkezet (Rόna Agricultural Co-operative), Szabadszallas, Hungary] are soaked in the water that is used for kneading at a temperature of 35-4O ⁰ C for 8 minutes. The mass is kneaded by a helical rapid kneader working on a low rotation for 2 minutes then on a high rotation for 5 minutes. The temperature of the dough is 28-3O ⁰ C. The dough is conditioned for about 20-25 minutes then kneaded again and portioned into 400 g doses, and the doses are made round. After conditioning for 10 minutes the round doses are shaped into a cylinder form. In a leavening chamber the dough is raised at 75 % humidity and a temperature of 30-35 ⁰ C for 40-45 minutes. The dough is baked in a bakery oven saturated with steam for 40-45 minutes (the temperature of the casting is 22O ⁰ C, then after 5 minutes is 200°C). The product obtained in this way is subjected to an organoleptic examination. It can be established that the crust is smooth, its surface is bright and brown- coloured, the vegetable pieces can be seen also on the surface, the crumb is porous, elastic, loose-structured, gently yellow-coloured, and the vegetable pieces can be seen well in it; the product generally is a tasty one with crispy crust, it has a nice smell and free from any strange smell.

Example 2: Crescent-roll produced with vegetable flakes

The procedure is the same as described in Example 1 until the dough kneading with the difference that instead of 15 % of water milk is added and instead of leavens only yeast is used in an amount of 50 g. In the course of processing the dough, it is divided into 900 g doses and these doses are made round. After conditioning for 10 minutes the dough is divided with a 30 divider, then after conditioning the small pieces are shaped to crescent-rolls. In a leavening chamber the dough is leavened in 75 % humidity and at a temperature of 30-

35 ⁰ C for 40-45 minutes. The dough is baked in a bakery oven saturated with steam for 15 minutes at a temperature of 200 ⁰ C.

The product obtained has the same features as described at the end of Example 1.

Example 3: Pizza produced with vegetable flakes

Pizza dough is produced from the dough according to Example 1. During the production the commonly used small food pieces are put on the pizza dough and the obtained product is baked until it gets ready.

Example 4: Flaky pastry with butter and cheese and with vegetable flakes

Wheat flour (BL 80) 1000 g

Leaven 30 g

Salt 25 g Water 55O g

Margarine 400 g

Grated cheese 300 g

Black pepper 1 g

Vegetable flakes: 80 g carrot flakes, 30 g parsley root flakes, 20 g tuber of celery flakes, 20 g parsnip root flakes, 10 g leek flakes, 10 g spring onion flakes, 10 g pritamin pepper flakes, 2 g parsley leaf flakes, 2 g celery leaf flakes and 1 g garlic flakes.

The components are proportioned, the flour is passed through a sieve, the vegetable flakes are soaked in the water to be used for kneading for 8 minutes. 50 g from 1000 g flour is reserved for flouring, 100 g flour, nevertheless, is kneaded together with 400 g margarine and the mass obtained in this way is placed into a refrigerator (the temperature of the refrigerator is about +5 ⁰ C). The remaining 850 g flour is kneaded together with soaked vegetable flakes and other ingredients in a helical quick kneader in slow rotation for 2 minutes then in

quick rotation for 5 minutes, then the dough is conditioned for 10 minutes. The dough with flouring is stretched into about 80 cm diameter then the previously prepared chilled floury margarine is spread on the stretched dough, the thus- obtained dough is rolled up, stretched again, folded into six layers during gentle flouring, then the dough is conditioned at least for 40 minutes in the refrigerator. The dough is stretched again, then sprinkled with 200 g grated cheese out of 300 g, folded into six layers again and stretched to the desired final thickness. The stretched product is sprinkled with the remaining cheese, cut into form, then baked at a temperature of about 21 O ⁰ C for about 10 minutes. After baking the product can be dipped into a dressing material.

Example 5: Bread produced with carrot flakes, spring onion flakes and leek flakes

The procedure is the same as described in Example 1 with the difference that 15O g carrot flakes, 15 g spring onion flakes and 15 g leek flakes are applied as vegetable flake.

Example 6: Bread produced with carrot flakes and parsley root flakes

The procedure is the same as described in Example 1 with the difference that 100 g carrot flakes and 70 g parsley root flakes are applied as vegetable flake.

Example 7: Premix with vegetable flakes

White spelt flour (TBL 70) 50 g

Salt 25 g Dried, powdered leaven 15 g

Dried, powdered yeast 10 g

Ground black pepper 1 g

Vegetable flakes: 80 g carrot flakes, 30 g parsley root flakes, 20 g tuber of celery flakes, 20 g parsnip root flakes, 10 g leek flakes, 10 g spring

onion flakes, 10 g green- and pritamin pepper flakes, 2 g parsley leaf flakes, 2 g celery leaf flakes and 1 g garlic flakes,

The abovementioned components are mixed to a homogenous mixture and packed into an airtight, light-retaining package. The abovementioned premix is sufficient for 1 kg flour in order to bake a bread. Example 8: Premix with carrot flakes, spring onion flakes and leek flakes

White spelt flour (TBL 70) 5O g

Salt 25 g

Dried, powdered leaven 15 g

Dried, powdered yeast 1O g

Carrot flakes 100 g

Spring onion flakes 15 g

Leek flakes 15 g

Ground black pepper i g The abovementioned components are mixed to a homogenous mixture and packed into a hermetic, light-retaining package. The abovementioned premix is sufficient for 1 kg flour in order to bake a bread.

Example 9: Production of bread from premix with vegetable flakes The premix described in Examples 7 or 8 is soaked in 650 g water at a temperature of 25 ⁰ C for 8 minutes then is kneaded together with 1 kg flour. Afterwords the procedure is followed according to the procedure of Example 1.

Example 10: Bread produced with red beet flakes White spelt flour (TBL 70) 1000 g

Leaven 100 g

Yeast 25 g

Salt 25 g

Liquid leaven 5 g

Red beet flakes 70 g

Whole cumin seed 5 g

Water for soaking and kneading 650 g

The source of supply for red beet flakes is: Rόna Mezόgazdasagi Szovetkezet (Rόna Agricultural Co-operative), Szabadszallas, Hungary. The technology is the same as described in Example 1.

The bread obtained in this way is subjected to an organoleptic examination. During this examination it can be established that the crust is smooth, its surface is lacquer-like bright and claret-mauve-coloured, the red beet pieces can be seen also on the surface. The crumb is porous, elastic, loose-structured, tan-coloured, and the red beet pieces can be seen in it in their original colour and the cumin seeds can also be seen. The flavour of the product is pleasant, free from any strange smell. It is a tasty product with crispy crust.

Example 11 :Crescent-roll produced with red beet flakes

Wheat flour (BL 80) 1000 g

Yeast 50 g

Salt 20 g

Milk 100 g Red beet flakes 70 g

Whole cumin seed 5 g

Water 550 g

The components are proportioned, the flour is passed through a sieve, the red beet flakes are soaked in the water to be used for kneading at a temperature of 35°C for 8 minutes. After 7 minutes kneading the dough is conditioned then kneaded again, divided into 900 g doses and these doses are made round, then divided further into 30 parts. After conditioning again the small pieces are formed to crescent-rolls. The dough is leavened at a temperature 35°C and 75 % humidity. The leavened dough is baked in a baking oven saturated with

steam (the temperature at casting is 22O ⁰ C, after 5 minutes is 200 ⁰ C for 14 minutes). The organoleptic properties of the product correspond with the properties described in Example 10.

Example 12: Buttery flaky pastry with red beet flakes

Wheat flour (BL 80) 100O g

Yeast 25 g

Salt 20 g

Sugar 50 g Margarine 80O g

Red beet flakes 70 g

All spice (ground) 2 g

Lemon juice 20 g

Water 550 g The components are proportioned, the flour is passed through a sieve, the red beet flakes are soaked in the water to be used for kneading for 8 minutes. 700 g margarine is kneaded together with 100 g flour, and the mass obtained in this way is placed into the refrigerator (the temperature of the refrigerator is about +5 ⁰ C). 50 g flour is reserved for flouring, the remaining flour (850 g) is kneaded together with the remaining margarine and the lemon juice, salt and soaked red beet flakes. The obtained mass is kneaded in a helical quick kneader for 7 minutes. The dough is stretched until about 80 cm diameter, the previously prepared chilled floury margarine is spread onto the stretched dough, then the dough is folded into six layers during gentle flouring, stretched again and folded. The flaky pastry obtained in this way is conditioned in the refrigerator for at least 40 minutes, then stretched into final thickness, optionally filled and shaped. The baking occurs at a temperature of 21 O ⁰ C for 14 minutes.

Example 13: Premix with red beet flakes

White spelt flour (TBL 70) 50 g

Red beet flakes 70 g

Whole cumin seed 5 g Salt 25 g

Dried, powdered leaven 15 g

Dried, powdered yeast 1 O g

The abovementioned components are mixed to a homogenous mixture and packed into a light-retaining package and hermetically sealed. The above mentioned premix is sufficient for 1 kg flour in order to bake a bread. The application of this premix corresponds to the application described in Example 9. Example 14: Bread produced with spinach flakes

White spelt flour (TBL 70) 1000 g Leaven 100 g

Yeast 30 g

Salt 25 g

Margarine 100 g

Sugar 15 g Spinach flakes 20 g

Garlic granules 7 g

Ground black pepper 3 g

Water 600 g

The technology used is the same as described in Example 1 with the difference that spinach flakes [producer: Rόna Mezόgazdasagi Szovetkezet (Rόna Agricultural Co-operative), Szabadszallas, Hungary] are soaked for 12 minutes. The bread with spinach flakes is subjected to an organoleptic examination. During this examination it can be established that the crust is smooth, its surface is bright and bread-like coloured, the small spinach pieces can be seen

well also on the surface. The crumb is porous, loose-structured and light-green coloured. The flavour of the product is pleasant, free from any strange smell. It is a tasty, crispy product.

Example 15: Crescent-roll produced with spinach flakes

The composition of the dough of the crescent-roll is similar to the dough of bread described in Example 14 with the difference that it contains 50 g yeast instead of leaven. The period of leavening in the leaving chamber is 50-55 minutes. The baking occurs in an oven saturated with steam, the temperature at casting is 230 ⁰ C, after 2 minutes 210 ⁰ C for 12-14 minutes.

Regarding the organoleptic properties of the crescent-roll with spinach flakes, they correspond to the ones of the product described in Example 14.

Example 16: Buttery flaky pastry with spinach flakes

Flour (BL 55) 1000 g

Margarine 80O g

Salt 2O g

Yeast 25 g

Spinach flakes 2O g

Garlic flakes 7 g

Ground black pepper 3 g

Water 50O g

The procedure is the same as described in Example 12 with the difference that spinach flakes are soaked for 12 minutes before the dough-kneading.

Example 17: Premix with spinach flakes

White spelt flour (TBL 70) 50 g

Spinach flakes 20 g

Dried, powdered leaven 10 g

Dried yeast 10 g

Fatty powdered milk 10O g

Sugar 15 g

Garlic granules 7 g Ground black pepper 3 g

The abovementioned components are mixed to a homogenous mixture and packed into an airtight, light-retaining package. The abovementioned premix is sufficient for 1 kg flour in order to bake a bread. The bread-baking procedure is the same as described in Example 9 with the difference that the soaking period is 12 minutes.