| 摘要 |
Water absorption by protopectin when used as a flour substitute in making baked goods is rendered less rapid by applying to the protopectin an aqueous preparation of starch, gelatine or albumen, e.g. egg albumin and drying. A further coating of hydrophobic material may be applied from a liquid dispersion thereof, e.g. a suspension in edible oil of finely-divided, high m.pt. fat may be mixed with the coated protopectin. The protopectin may be prepared from the veins and juice sac coverings of citrus fruits or from the peels of citrus fruits. Examples are of muffin, waffle, doughnut, pancake and biscuit formulations and breadcrumb or meal preparations for coating meat or fish containing the coated protopectin and wheat flour, cornflour, gluten flour, sugar, salt, baking powder, yeast, melted cooking fat, edible oil such as cottonseed oil, whole egg, dried egg and egg yolk powder, flavourings such as vanilla, mace and lemon oil. |
