| 摘要 |
Rapidly dissolving, gelled, communited cereal products are prepd by treating a comminuted cereal, e.g. wheat flour rice or white potatoes starch with water contg. salt and an enzyme preparation contg. amylase and protease; kneading the mixt at e.g. 30-35 degrees C; suitably shaping, steaming, boiling or frying in an oil or fat, and then comminuting. These products are suitable for thickening soups, curry or similar dishes. They are made edible by simply pouring hot water on them, without any boiling. The action of amylase and protease improves the taste and increase the viscosity of the preparation. The product can be easily comminuted. |
