Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
作者： Barry N. Frake , William J. Entenmann , Kevin W. Lang , Gregory B. Murphy
DOI:
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摘要: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid insoluble fiber protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The materials added to the dough or batter formulation as an aqueous dispersion. resulting can be baked in conventional manner. This invention is particularly useful preparation fat-free goods.
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