| 摘要 |
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: ° preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery ingredients; ° dividing the dough or batter into one or more portions; ° prefrying said one or more portions; ° cooking the one or more prefried portions by exposing them (i) to impingement with hot air, and (ii) to infrared radiation, wherein the exposure to the impingement with hot air and the infrared radiation can occur simultaneously, sequentially or in any combinations thereof. |
