| 摘要 |
A bakery ingredient including a milled, starch-bearing grain having about 60-80 % of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30 % by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient (14, 20, 38, 40, 42). The preferred sugar mixture includes at least 70 % maltose and less than 5 % glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are surprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability. |
