| 摘要 |
In making goods such as bread and biscuits and farinacei, e.g macaroni, spaghetti and noodles, a flour dough is made containing at least 20%, based on the weight of the flour, of casein, which dough is of pH 5.1-5.7, the dough is shaped, and for baked goods, is baked, and, for farinacei, is dried. Up to 123% of casein may be used. The pH adjustment may be made with potassium bicarbonate and aluminium hydroxide mixture, potassium bicarbonate and calcium carbonate mixture, citric acid. The flour-casein mixtures may be salted with potassium chloride-sodium chloride mixtures. Eggs or egg powder may be incorporated. |
