CRUMB COMPOSITION AND METHOD OF PREPARATION

摘要

A crumb composition and method for its preparation is disclosed, the crumb comprising: (a) protein wherein the protein is not substantially denatured and forms a continuous phase within the crumb structure; and (b) starch, wherein the starch is not gelatinised and forms a dispersed phase within the protein continuous phase. Such crumbs are able to retain crispness at 15 % moisture content. The crumbs have the desired crispness properties following microwave heating after storage in a freezer.