| 摘要 |
<p>The invention concerns an additive containing a pectin combination in a proportion of 0.5 % to 6 % by weight of the strong flour used; gluten in a proportion of 0.1 % to 3.5 % and an additive for freezing in a proportion of 1 % to 6%, said additive containing ascorbic acid and suspending agents, and optionally, anti-lumping agents, dextrose, whey, malt flour and gelatin. The additive can be applied in the dough used for preparing pastry products before they are laminated.</p> |
