Title:
DOUGH PRODUCT FOR OBTAINING SOFT BAKERY PRODUCT
Document Type and Number:
Japanese Patent JPS61108325
Kind Code:
A
Abstract:
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: a) a viscous liquid, e.g., a corn syrup, b) a gum, e.g., an alginate gum, c) an optional humectant and dispersing agent for the gum. e.g., glycerine, d) a calcium ion source for gelling the gum, and e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.
Inventors:
FURETSUDO BANDAABIAA
AROISHIASU JIEI KUNIPAA
ROBAATO SUTOREIKA
ARETSUKUSU JIEI SUKISHIARINII
AROISHIASU JIEI KUNIPAA
ROBAATO SUTOREIKA
ARETSUKUSU JIEI SUKISHIARINII
Application Number:
JP22662685A
Publication Date:
May 27, 1986
Filing Date:
October 09, 1985
Export Citation:
Assignee:
NABISCO BRANDS INC
International Classes:
A21D2/00; A21D2/18; A21D6/00; A21D8/00; A21D10/00; A21D13/00; A21D13/08; A23L1/09; A23L29/256; (IPC1-7): A21D2/02; A21D2/08; A21D10/00; A21D13/08
Attorney, Agent or Firm:
Kenmi Niimi