DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION

摘要

A cooked dough product, such as a biscuit (cookie), comprising from about 10wt.% to about 45wt.% of an oil and/or fat component, and from about 0.25wt.% to about 20wt.% of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10wt.% to about 45wt.% of an oil and/or fat component, and from about 0.25wt.% to about 20wt.% of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140°C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.