| 摘要 |
An oven-cooked prod. contg. flour, has at least part of the flour replaced by a deriv. of a carbon hydrate which has been made partially water-insol. to an extent of >=25%, and which is swellable. The carbon hydrate deriv. is modified by thermal energy, radiation or by means of an additional chemical cpd. The prod. contains less flour giving a relatively high redn. in calories without substantially altering the appearance and consisting of the prods. such as cakes, pastries etc. |
