Stable mixt. for prodn. of baked sponge with keeping properties - contains yoghurt powder sweetener, vegetable fat, soya grits, protein, acidifier and emulsifier

摘要

A baking mixt. contains yoghurt powder, sweetener, vegetable fat, soya grits, protein, acidifier, emulsifier, and opt. other additives. Pref. additives are sweet whey powder, aromas and/or thickeners. The sweetener is sugar, sugar alcohol, sweetener, sweetener compsn. and/or maltodextrin. The fat is partially hardened vegetable fat or synthetic fat. The starch fraction is (partly) modified starch. The acidifier is citric acid, tartaric acid and/or maleic acid . The emulsifier is lecithin and/or opt. esterified mono- and di-glyceride of food fatty acids. USE/ADVANTAGE - Baked goods obtd. from the mixt. are claimed, opt. after mixing with a soft dough n ratio of 0.5-2:1. The mixt. is tasty and stable over long periods, and gives baked goods with a soft, spongy consistency, which can be kept for at least 6 month