Knuspriges Nahrungsmittel und Verfahren zu seiner Herstellung
摘要
Crisp edible material predominantly comprising 40 to 70% pure gluten protein and starch having an amylopectin to amylose ratio ranging from 8:1 to 25:1. A method of preparing an expanded crisp food material by extruding a mixture of predominantly 40 to 70% of pure gluten protein and 30 to 60% of starch having an amylopectin to amylose ratio of from 8:1 to 25:1 and up to 30 parts water per 100 parts solids at temperatures between 100 and 150 DEG C and drying the extrudate.
申请公布号
DE69303529(T2)
申请公布日期
1996.11.28
申请号
DE1993603529T
申请日期
1993.04.08
申请人
UNILEVER N.V., ROTTERDAM, NL
发明人
DAVIES, ALAN, UNILEVER RESEARCH COLWORTH LAB., BEDFORD MK44 1LQ, GB;HENDERSON, JOHN ANDREW, EDMUNDS, SUFFOLK IP33 2JF, GB;INGMAN, SIMON, UNILEVER RESEARCH COLWORTH LAB., BEDFORD MK44 1LQ, GB