Title:
CONTROL OF SPREAD OF SOFT COOKIE
Document Type and Number:
Japanese Patent JPH01231842
Kind Code:
A
Abstract:
PURPOSE: To obtain the cookies which have a long life and have no variations in sizes in spite of continuous mass production by mixing unbleached flour, a high moisture retaining agent, water, shortening, etc., and a starch material having specific cold water solubility to prepare dough, then molding and baking this dough. CONSTITUTION: The dough is formed by mixing the unbleached flour, the moisture retaining agent which imparts softness to the cookies for >=2 months when the cookies of the products are packaged in hennetic containers, the water, the shortening or fat and the cold water swelling granular starch material having >=50% of the cold water solubility. Next, this dough is molded into pieces and the dough pieces are baked to a moisture content of >=6wt.% and moisture activity of <0.7, by which the granular starch material incorporated at the weight% based on the weight of the unbleached flour is made to play the role of decreasing the spread of the cookies. The soft cookies having the long-term storage life are thus obtd.
Inventors:
RORI BANKUSU
GURANTO KAATEISU BASUKU JIYUNI
BIN IE SHIYAIANGU
ROBAATO REIMONDO CHIYURIN
GURANTO KAATEISU BASUKU JIYUNI
BIN IE SHIYAIANGU
ROBAATO REIMONDO CHIYURIN
Application Number:
JP25840288A
Publication Date:
September 18, 1989
Filing Date:
October 15, 1988
Export Citation:
Assignee:
NABISCO BRANDS INC
International Classes:
A21D2/18; A21D10/00; A21D13/08; (IPC1-7): A21D2/18; A21D10/00; A21D13/08
Attorney, Agent or Firm:
Wakabayashi Tadashi
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