| 摘要 |
<p>A textured proteinaceous food product can be produced in a controlled and safe manner by adding an endogenous gas-forming agent to a protein substrate and subjecting the protein substrate with the gas-forming agent in the presence of water to a heat treatment. The proteins substrate is preferably vegetable, such as gluten or legume protein. This process results in a meat-like product having desired and reproducible texture and taste.</p> |
