| 摘要 |
The present invention relates to an optimum means which can be combined in any meal and in the majority of main courses in order to provide the human organism with raw fiber or dietetic fiber. Raw fiber in sufficient amounts for requirements of the organism and has adequate organoleptic properties of color, smell, taste and mechanical qualities. The improved dough composition for producing maize pancakes, called tortillas, is characterized in that it comprises in one kilogramme of product, (1) from 10 to 100 g of raw or dietetic fiber, preferably 65 g; (2) in the resulting tortilla, from 30 to 45 % of soluble alimentary fiber and from 55 to 77 % of insoluble alimentary fiber, preferably 40 % of soluble raw fiber and 60 % of insoluble raw fiber; and (3) each kilogramme of product comprising 8 g of preservation agent containing salts of propionic and fumaric acids, 1.5 g of carboxymethylcellulose and 2.5 g of citric acid. |
