Document Type and Number:
Japanese Patent JPS6114772
Kind Code:
B2
Abstract:
Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves 1) retarding enzyme activity in the finished dough before baking; 2) deactivating the enzyme in a portion of the cookie, preferably the surface; 3) activating the remainder of the enzyme; 4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie; and 5) final baking.
Inventors:
RUDORUFU UIRIAMU YANGUKUISUTO
UIRIAMU JON BURABUSU
UIRIAMU JON BURABUSU
Application Number:
JP21594181A
Publication Date:
April 21, 1986
Filing Date:
December 26, 1981
Export Citation:
Assignee:
PROCTER & GAMBLE
International Classes:
A21D2/00; A21D6/00; A21D8/00; A21D8/04; A21D10/00; A21D13/00; A21D13/08