| 摘要 |
PURPOSE:To obtain bread crumbs prevented in softening and reduction, excellent in crispy texture and property attaching to foods in a state where bread crumbs are elected like needle and useful for frozen fry food, etc., by adding cellulose and pregelatinized starch to grain flours. CONSTITUTION:The bread crumbs are produced by adding preferably 1-5wt.% cellulose and preferably 1-5wt.% pregelatinized starch to grain flours such as wheat flour. |
