| 摘要 |
The invention relates to the composition of dough with reduced rate of enzymatic degradation of starch granules, said composition comprises at least flour and water in amounts sufficient for obtaining a dough, which additionally comprises a polysaccharide, at least capable of cross-linking, and the polysaccharide, capable of cross-linking, cross-linked with at least one cross-linking agent while the dough is contacting the cross-linking agent. Also the invention relates to a method for cooking food products and to a food product with reduced rate of enzymatic degradation. |
