| 摘要 |
<p>Low carbohydrate dietetic bakery prods. consist of (a) an egg- and water-contg. dough-like basic compsn. of low starch-contg. vital wheat protein, wheat bran and/or germ as starch substitute, (b) at least 50 (esp. 80) wt.%, w.r.t. starch substitute, of a structure-forming material and (c) further flavouring additives. The starch substitute or proportion consists of wheat starch and/or flour and amounts to less than 50 (30)% of wheat proteins. The bakery prods. contain less than 15 (10)% carbohydrate. Durable bakery prod. prepn. comprises constantly stirring the basic compsn. components to form a homogeneous dough, resting the dough for 15 min. at room temp. and baking in a baking tin. The freshly baked prod. is then packed in a gas-permeable plastic wrapping while gassed with a CO2 and N2 mixt. The wrapping is then sealed. The prods. include bread, rolls, wafers, cakes and biscuits. The baked prod. can be stored; has an attractive appearance, colour and taste, and high nutritional value. Prepn. requires no loosening agents.</p> |
