| 摘要 |
A low-fat muffin mix having excellent organoleptic characteristics and a non-chewy texture for muffins made thereof comprises : 20-98 wt.% of a soft, bleached flour; 1-4 wt.% of an instant starch; 0.5-5.0 wt.% of an emulsifier system, comprising monoglycerides, PGME, and/or DATA-esters and/or lactylated monoglycerides, lecithin and SSL; 0.1-4.0 wt.% of a thermal gelling gum; 0.5-5.0 wt.% of a leavener; 0-50 wt.% of a sugar; 0-20 wt.% of a bran; 0-5 wt.% of a fat; 0-10 wt.% of another conventional ingredient.
|
