| 摘要 |
PURPOSE: To obtain bread crumbs not aged and softened for a long period also after fried and capable of holding a good texture just after fried over a long period. CONSTITUTION: The gelatin-containing bread crumb is formed by adding the gelatin having a gelatin strength index of >=250 bloom in an amount of 0.1-2wt.% based on the wheat flour to the raw materials of the bread crumb. |
