| 摘要 |
PURPOSE:To prevent palate feel from hardening by incorporating wheat flour with a cellulose of specific particle size followed by kneading with water to inhibit gluten growth. CONSTITUTION:Wheat flour is incorporated with a cellulose <=15mum in mean particle diameter at 0.5-10wt.% on a solid basis, based on the wheat flour and then is kneaded with water to perform wet abrasion by applying shear force on the depolymerized cellulose material. In this case, it is preferable that an aqueous dispersion containing fine cellulose <=15mum in mean particle diameter be added for this kneading. |
