| 摘要 |
An extended shelf-like baking product which is rich in proteins, can be firmly cut and does not form crumbs, is produced from a mixture of more than 30% and up to 70%, preferably 60% to 70% by weight of vital wheat proteins with an equilibrium moisture of 8% to 13% together with an amount of 100% cereal starch necessary to make up 100%.
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