| 摘要 |
<p>Foam-containing foods with stabilized foaming which are produced by, in the production of foam-containing foods having a foamed structure in an edible matrix (mousses, whipped creams, breads, etc.), adding to a food material mixture a reversibly heat-responsive galactoxyloglucan from which galactose side chains have been partly deleted, thereby introducing air thereinto and foaming.</p> |
