| 摘要 |
A foamed, crispy snack product contains 51 to 95% by weight of protein based on dry matter, the protein being composed of 30 to 70% by weight of caseinate and, if appropriate, casein, 2 to 25% by weight of cereal protein and 10 to 65% by weight of soya protein, based on the total protein content. It has a specific gravity of between 0.1 and 0.4 and a water content of not more than 12% by weight. Casein, cereal protein and soya protein, if present in the abovementioned ratios by weight, are readily extrudable, on the one hand, and, on the other hand, give a crisp product without there being any danger of undesired properties developing upon storage, such as insufficient crispness and excessive chewiness. |
