| 摘要 |
<p>Foodstuffs, particularly bread, cakes, biscuits, "pizza", which are low in protein (not more than 2.5%, preferably lower than 1%) are prepared with cereal starches, with or without addition of root or tuber starches. Cellulose derivatives, natural polysaccharide gums or pectic substances are used as binders. The Na and K contents are limited according to dietetic requirements. With addition of water, typical mixture is 50 - 90% starch (20 - 90% cereals and 0 - 30% root or tuber); 4 - 19% butter or vegetable oil; 1 - 6% yeast; 1 - 35% sugars (various) 1 - 7% binder. Normal plant can be used in manufacture, and products very similar to normal corresponding foodstuffs.</p> |
