| 摘要 |
Vital wheat gluten particles are coated with a non-ionic hydrophilic lipid selected from the class consisting of monoglycerides, salts of lactylic esters of fatty acids, polyoxyethylene stearate, and stearyl monoglyceridyl citrate, thereby rendering the particles stable against cohesion in neutral aqueous dispersion. The product is a dry powder which may be used as an additive for fortifying various doughs. |
