| 摘要 |
The invention relates to a wheat based milk composition which comprises a carbohydrate source, a lipid fraction and a wheat protein fraction, whereby the wheat protein fraction is composed of a first modified wheat gluten having a solubility of at least 55% NSI at pH 7 and a degree of hydrolysis between 1 and 4, and a second modified wheat gluten having a deamidation degree of at least 50%, a solubility of at least 85% NSI at pH 7, and a degree of hydrolysis lower than 0,5. The invention further relates to a process for preparing a wheat based milk composition with improved stability. |
