TW358015B - Method for increasing the bulk volume of food reduced bulk volume and method for manufacturing food of reduced bulk volume
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Method for increasing the bulk volume of food reduced bulk volume and method for manufacturing food of reduced bulk volume
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for increasing the bulk volume of bread reduced bulk volume and method for manufacturing bread of reduced bulk volume, where the bread with and maintaining the reduced volume having a specific volume of 1.2~4.0cm<2>/g and a volume at 0.01~0.5 time of the volume before the processing; and the crisp coat of the bread at over 70% of the total space of the bread, being formed by a dough formed by cereals and fat containing over coarse protein of over 10 wt.%, where the volume of fat goes at 2~30 weight units per 100 wt. Unit of fat and the fusion point of 25~50 DEG C and the solid fat content of 5~70 wt.% at under 10 DEG C, 5~60 wt.% under 25 DEG C and under 25 wt.% at under 35 DEG C.
TW085103359A1995-03-141996-03-20Method for increasing the bulk volume of food reduced bulk volume and method for manufacturing food of reduced bulk volume
TW358015B
(en)
Comminuted meat and meat products with artificial edible adipose, methods of making the same, and saccharide/protein gels and emulsions for those adiposes and other products