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 (JP)
KUMATANI TOMOAKI (JP)
KUMATANI TOMOAKI (JP)
Application Number:
PCT/JP2010/054417
Publication Date:
September 23, 2010
Filing Date:
March 16, 2010
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
YAMAWAKI YOSHIO (JP)
KUMATANI TOMOAKI (JP)
YAMAWAKI YOSHIO (JP)
KUMATANI TOMOAKI (JP)
International Classes:
A21D2/00; A21D13/08
Domestic Patent References:
| WO2008029672A1 | 2008-03-13 |
Foreign References:
| JP2009039076A | 2009-02-26 | |||
| JP2009207444A | 2009-09-17 |
Other References:
KIM M-A ET AL.: "Relationship between the physical properties of cookie and the consistency of oil used.", JOURNAL OF HOME ECONOMICS OF JAPAN, vol. 39, no. 12, December 1988 (1988-12-01), pages 1255 - 1263
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