PUFFED FOOD

PUFFED FOOD

This invention provides an expanded food containing a milk protein in a proportion of 75 mass% or more based on the total protein and not substantially containing a wheat-derived protein, wherein (A) the expanded food has (1) a hardness, as determined by a texture measurement, within the range of 0....

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ICHIMURA, Takefumi, TADA, Megumi
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:This invention provides an expanded food containing a milk protein in a proportion of 75 mass% or more based on the total protein and not substantially containing a wheat-derived protein, wherein (A) the expanded food has (1) a hardness, as determined by a texture measurement, within the range of 0.1 to 0.35 N and (2) a cohesiveness, as determined by a texture measurement, within the range of 0.5 to 0.71, and/or (B) the expanded food has values of (1) elastic modulus and (2) viscosity, as determined by a creep test, within the following ranges:(1a) instantaneous elastic modulus: 190 to 460 Pa;(1b) delayed elastic modulus: 4400 to 13000 Pa;(2a) delayed viscosity: 38000 to 117000 Pa*s; and(2b) permanent viscosity: 240000 to 820000 Pa*s.