| 摘要 |
A foodstuff based on flour has level of glucose changed to a maltose/glucose content of 5-30 wt.%, esp. 10-20 wt.%, measured on the cereal dry wt. The water content is adjusted to 25-35 wt.%. A slurry temp. of 60-70 deg.C is maintained for at least 15, esp. 20-60 min. so that the viscosity is reduced. The flour-water mixt. is cooled and possibly fermented with yeast-fungus and dried to give a final prod. with a bacteriologically acceptable moisture content. (Provisional Basic previously advised in Week 8340) |
