| 摘要 |
A novel, smooth coating material having a defined shape and an advantageously low oil uptake on deep-frying is made by: (a) extruding a dough comprising from 10 to 60 % by dry weight protein and from 90 to 40 % by dry weight starch through an appropriately shaped die; providing that when the dough comprises from 30 to 60 % protein, the dough is extruded at a temperature of from 60 to 100 DEG C; and when the dough comprises below 30 % protein, the protein is substantially a fast hydrating protein and the dough is extruded at a temperature of less than 40 DEG C; (b) cutting the appearing extrudate into approximately equally thick sections to form a shaped pellet; and (c) expanding the pellet, preferably by frying in oil. |
