Title:
COOKIE, OR TART DOUGH AND PIE DOUGH WITH CRISPY FEELING MAINTAINED WITH TIME
Document Type and Number:
Japanese Patent JP2019154384
Kind Code:
A
Abstract:
To provide a wheat flour burned dough and composite confectionery capable of preventing the wheat flour burned dough from softening and a filling material from curing, which are thought to be generated due to moisture migration from the filling material with time in a composite confectionery with combination with the filling material, and further providing contrast of crispy texture of the wheat flour burned dough and fresh soft texture of the filling material and coordination of flavor for long time.SOLUTION: By combination of oil and fat having melting point of 50 to 70°C and a thickening stabilizer, a wheat flour burned dough and composite confectionery capable of preventing the wheat flour burned dough from softening and a filling material from curing by moisture migration can be provided.SELECTED DRAWING: None
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Inventors:
JINNO YASHIO
SUZUKI YUTA
SUZUKI YUTA
Application Number:
JP2018048672A
Publication Date:
September 19, 2019
Filing Date:
March 16, 2018
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/14; A21D2/18; A21D13/32; A21D13/80