Title:
METHOD FOR PRODUCING BISCUIT DOUGH AND BISCUITS
Document Type and Number:
WIPO Patent Application WO/2010/107021
Kind Code:
A1
Abstract:
To improve the texture of biscuits.
A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, and a rheometer value of 2000 g or more when measured at 20oC by using a plunger of 10 mm in diameter; adding thereto water and/or cow's milk and sugars optionally together with sub-materials, such as sodium chloride and baking powder; and mixing. By baking this biscuit dough, biscuits of a novel type, which have high richness, a crunchy, crumbly and crispy texture that cannot be achieved by the existing products, high meltability in the mouth and smooth and comfortable chewing properties, can be obtained.
Inventors:
YAMAWAKI, Yoshio (Limited Tsukuba R&D Center, 4-3, Kinunoda, Tsukubamirai-shi Ibaraki 36, 〒3002436, JP)
山脇 祥夫 (〒36 茨城県つくばみらい市絹の台４丁目３番地 不二製油株式会社 つくば研究開発センター内 Ibaraki, 〒3002436, JP)
山脇 祥夫 (〒36 茨城県つくばみらい市絹の台４丁目３番地 不二製油株式会社 つくば研究開発センター内 Ibaraki, 〒3002436, JP)
Application Number:
JP2010/054417
Publication Date:
September 23, 2010
Filing Date:
March 16, 2010
Export Citation:
Assignee:
FUJI OIL COMPANY, LIMITED (1-5 Nishishinsaibashi 2-chome, Chuo-ku Osaka-shi Osaka, 86, 〒5420086, JP)
不二製油株式会社 (〒86 大阪府大阪市中央区西心斎橋２丁目１番５号 Osaka, 〒5420086, JP)
YAMAWAKI, Yoshio (Limited Tsukuba R&D Center, 4-3, Kinunoda, Tsukubamirai-shi Ibaraki 36, 〒3002436, JP)
不二製油株式会社 (〒86 大阪府大阪市中央区西心斎橋２丁目１番５号 Osaka, 〒5420086, JP)
YAMAWAKI, Yoshio (Limited Tsukuba R&D Center, 4-3, Kinunoda, Tsukubamirai-shi Ibaraki 36, 〒3002436, JP)
International Classes:
A21D2/00; A21D13/08
Previous Patent: WO/2010/107020
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