UNA MEJORA EN UN PROCEDIMIENTO DE PRODUCCIoN DE UN NUEVO INGREDIENTE PARA ALIMENTOS

摘要

Wheat or rye flour in water is inoculated with an emulsion prepared as described in Specifications 695,145 or 704,549 and allowed to stand, e.g., for 10 hours, at a temperature between 28 and 36 DEG C., preferably between 31 and 33 DEG C., to yield a proteinaceous emulsion suitable for use in preparing bread, sausage meat, salad cream and custard. Dextrin may be added.