| 摘要 |
The invention relates to a béchamel sauce and a method of making the sauce. The béchamel sauce may be a classical béchamel sauce and exhibits less than a 10% variation in viscosity, measured at 10 s-1, for two separate shear treatments conducted before and after one or more freeze-thaw cycles. The béchamel sauce contains 0.3-2%, with respect to the amount of flour contained in the sauce, of an emulsifier. Preferred emulsifiers include lecithin, a stearoyl lactylate, a monoglyceride, a diacetyl tartaric acid ester of a monoglyceride and mixtures thereof.
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