Title:
【発明の名称】クッキー形状寸法を調節する方法
Document Type and Number:
Japanese Patent JPH08505052
Kind Code:
A
Abstract:
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10% to about 70% between 15 DEG and 30 DEG C., and the long residues are a mixture containing at least about 75% stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.
Inventors:
Chiedid, Lisa
Hennessy, Janet
Hennessy, Janet
Application Number:
JP51536994A
Publication Date:
June 04, 1996
Filing Date:
December 20, 1993
Export Citation:
Assignee:
Nabisco Inc.
International Classes:
A21D2/16; A21D13/00; A21D13/08; A23C11/04; A23C19/055; A23D7/00; A23D7/015; A23D9/00; A23G1/00; A23G1/36; A23G3/00; A23G3/34; A23G3/40; A23G3/54; A23G9/32; A23G9/52; A23K1/18; A23L1/00; A23L1/164; A23L1/18; A23L1/30; A23L9/20; A23L25/00; C07C67/02; C07C69/30; C11C3/04; C11C3/08; C11C3/10; (IPC1-7): A21D2/16
Attorney, Agent or Firm:
Takehiko Saito