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A DOUGH OR BATTER COMPOSITION, A PROCESS FOR MAKING A FAT-REDUCED BAKERY PRODUCT, AND A FAT-REDUCED BAKERY PRODUCT
A DOUGH OR BATTER COMPOSITION, A PROCESS FOR MAKING A FAT-REDUCED BAKERY PRODUCT, AND A FAT-REDUCED BAKERY PRODUCT
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机译:面团成分或面团组成,制作脂肪减少的面包类产品的过程以及脂肪减少的面包类产品
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摘要
Stable oil-in-water emulsion food product including mayonnaises, salad dressings, sauces and spreads having a dispersed fat phase which is at the most 20 wt% and an aqueous phase comprising a vegetable ingredient, a process for making the low-calorie food product and a texture-improving composition comprising a vegetable ingredient and a thickening agent.
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