| 摘要 |
By adddition of polyglutamic acid or an edible salt thereof, in the case of breads and cakes, the baked volume is increased, an elastic and delicate grain of crumb is assured and a moist texture is provided, in the case of cookies and biscuits, a minimum of dimensional change on baking and a less stodgy texture are assured, in the case of noodles, the body and firm texture are increased and the dissolution of solid matters into boiling water is decreased. |
