| 摘要 |
1,038,449. Low carbohydrate foodstuffs. CENTROPA HANDELSGESELLSCHAFT. April 5, 1965, No. 14364/65. Addition to 990,523. Heading A2B. Baked goods or farinacei are prepared by forming a dough containing flour and at least about 20% and preferably not above 120% based on the weight of the flour, of food-grade casein, said dough having a pH of 5.3-5.9, said casein being a mixture of rennet casein (pH 6.8-7.5) and acid casein (pH 4.0-5.0), shaping the dough, and either drying or baking. The mixture may be salted with a mix of potassium and sodium chlorides. The caseins may be mixed, and if desired swollen and dried, prior to mixing with the flour. |
