| 摘要 |
The bakery product has a shape and consistence of a pastry and contains in the dry 20 - 62 wt. % of starch and 13 - 45 wt. % of mono- and disaccharides, it preferably does not contain the cereal flour and contains 8 - 20 wt. % of edible fats. It also contains 1 - 5 wt. % of soya flour, 5 - 13 wt. % of cocoa and 3 - 8 wt. % of chocolate. The bakery product is usable as a pastry or for preparation of sweet drinks or pudding deserts, which are the results of its dispersion in cool to boiling aqueous liquids. |
