| 摘要 |
A method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying is characterised in that the oil has a soya lecithin content of 2-8% by weight (expressed as pure lecithin) and in that the oil is sprayed at a temperature of at least 30 DEG C. The graph shows the resistivity of palm nut oil in Mohm.m against a variation in the pure lecithin content thereof at two different spraying temperatures. <IMAGE> |
