| 摘要 |
Preparing a substitute yoghurt, which is completely and exclusively containing seed flour, water, soya, water and/or lactic bacteria, comprises: either after mixing water and seeds, crushing the seeds in water, partially gelatinizing starch texture by raising the temperature at the gelatinization point, seeding with lactic bacteria, and acidifying and texturing by fermentation without cross contamination of allergens. Preparing a substitute yoghurt, which is completely and exclusively containing seed flour, water, soya, water and/or lactic bacteria, comprises: either after mixing water and seeds, crushing the seeds in water, partially gelatinizing starch texture by raising the temperature at the gelatinization point, seeding with lactic bacteria, and acidifying and texturing by fermentation without cross contamination of allergens; or partially gelatinizing starch by raising the temperature at the gelatinization point and seeding with lactic bacteria and acidification and texturing by fermentation without cross contamination allergens. |
