| 摘要 |
PURPOSE:To obtain a batter mix providing high-quality fried foods having crispness and soft resistance to the teeth, comprising water-soluble food fibers. CONSTITUTION:The objective batter mix comprising preferably 2-40wt.% (solid material) water-soluble food fibers (one or more of guar gum, tragacanth gum and locust bean gum) and optionally an expanding agent, soybean powder, egg powder, etc. |
