Task: Translation
Input (Czech): Zp sob vzduchov ho t° d n  mouky, j m  se z sk   itn  mouka, kter  m  obsah protein  men   ne  7, s v²hodou men   ne  5 % hmotnostn ch, p°i em  z rove  m  sn  en² obsah dietn  vl kniny ve srovn n  s b  nou  itnou moukou, a p°i em  m  rozlo en  velikosti   stic takov ,  e alespo  20 % hmotnostn ch   stic m  velikost v t   ne  65 .mi.m a v ce ne  94 % hmotnostn ch   stic m  velikost men   ne  130 .mi.m, nebo obsah protein  v t   ne  12 % hmotnostn ch, v²hodn  v t   ne  13 % hmotnostn ch, zvl  t  v²hodn  v t   ne  15 % hmotnostn ch, p°i em  tato mouka sou asn  m : 1) zv² en² obsah dietn  vl kniny alespo  o 10 % ve srovn n  s b  nou  itnou moukou, 2) rozlo en  velikosti   stic takov ,  e alespo  95 % hmotnostn ch   stic m  velikost men   ne  64 .mi.m, a 3) zv² enou aktivitu .alfa. - amyl zy alespo  o 10 % ve srovn n  s b  nou  itnou moukou. Sou  st °e en  tvo°  tak  mou n  sm s a t sto pro p° pravu pek rensk²ch v²robk  a pek rensk  v²robky.\
Output (English): In the present invention there is disclosed a process for the classification of rye-flour, wherein the rye-flour has a protein content of less than 7 percent by weight, preferably less than 5 percent by weight of, which flour simultaneously has a reduced dietary fiber content, compared with ordinary rye-flour and wherein the flour has a particle size distribution such that at least 20 percent by weight of the particles have a size above 65 microns and more than 94 percent by weight of the particles have a size of less than 130 microns, or the rye-flour according to the present invention has a protein content of more than 12 percent by weight, preferably more than 13 percent by weight, more preferably more than 15 percent by weight, which flour simultaneously has: 1) an increased dietary fiber content of at least 10 percent when compared with ordinary rye-flour, 2) a particle size distribution such that at least 95 percent by weight thereof has a particle size below 64 microns and 3) an increased {alpha}-amylase activity by at least 10 percent if compared with an ordinary rye-flour. In the present invention there is also claimed a flour blend, and a dough for preparing bakery products as well as the bakery products per se.