| abstract |
(57) [Summary] [Purpose] To provide bread crumbs that have good shape retention and remarkably improve the texture when used for fried foods, processed meat products, topping materials and their retort foods. [Composition] Bread crumbs containing heat-coagulable β-1,3-glucan and a method for producing the same. [Effect] According to the present invention, fried foods, processed meat products, When used as a topping material and these retort foods, bread crumbs having a good shape retention and a significantly improved texture can be obtained. |