| 摘要 |
Bakery prod. is pred in a process of the type in which ingredients, e.g. flour, salt, water, are passed through an extrusion cooker in which they are subjected to high temp. and high pressure. A bread prod. which has been conventionally kneaded, fermented and baked is used as the main ingredient. This is first dried and/or toasted pref. to a moisture content below wt. 10%. The ingredient is then crushed ready for extrusion cooking. The bread prod. used as main ingredient can be freshly made, just before the drying stage, or it can comprise stale bread and mfg. waste for reworking. Other raw materials such as flour, salt, sugar and starch, can be mixed with the main ingredient just before cooking extrusion. Since the main ingredient has passed through a fermentation process, the final prod. has an acid pH similar to normal bred. The final prod. is an appetising, low calorie food with a distinct bread flavour and attractive, toasted appearance. |
