| 摘要 |
A product used in preparing mixes for bread, cakes and the like, especially soda bread and soda scones, is made by mixing soya flour, of full, medium or low fat content, with water heating to 130-170 DEG F., converting the mixture to a homogeneous dispersion, and causing or allowing this dispersion to turn sour by, for example, addition of a culture of Lactobacillus acidophilus. The resulting liquid may be dried to a powder. The product is not compatible with yeast. |
