| 摘要 |
Neutral jellies for incorporation in flour doughs to be baked to rusks comprise sugar, fat and water and, as emulsifying agent, the alcohol-soluble fraction of lecithin. The jelly may comprise 30-50% of sugar, 10-40% of fat, 20-30% of water and 2-10% of the lecithin fraction, and may contain a small proportion of sodium or potassium hydrogen phosphate, e.g. dipotassium hydrogen phosphate or sodium dihydrogen phosphate. The sugar may be sucrose, glucose or fructose. The fats are exemplified by hardened menhaden oil of slip m.pt. 41 DEG C., hardened fish oil of slip m.pt. 36 DEG C., palm, soya bean and cotton-seed oils. The jelly may be rendered neutral by citric or tartaric acid. In preparing the jelly, the lecithin fraction dissolved in the hot fat is run slowly, with stirring, into the aqueous portion, and the composition is then allowed to set. The dough from which the rusks are baked contains one part of the jelly in 9-10 parts of flour. The jelly may contain skim milk powder and sodium chloride. Specification 933,814 is referred to. |
