| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide high fiber cookies with good cookie spread, manifesting uniformity in color and palate feeling, free from starch like aftertaste or undesirable dark spots, and having the cookie texture of crisp and softer rather than hard or sandy. <P>SOLUTION: In the high fiber rotary molded cookies containing a substantially uniform mixture comprising (a) wheat flour, (b) at least one kind of sugar, (c) at least one kind of shortening or fat, (d) inulin, and (e) a resistant starch, the total amount of inulin and resistant starch is at least about 10 wt.% based upon the weight of the wheat flour, the amount of inulin is from about 10 wt.% to about 90 wt.% based upon the total weight of the inulin and resistant starch, and the fiber content of the cookie is at least about 7 wt.% based upon the weight of the rotary molded cookie. <P>COPYRIGHT: (C)2011,JPO&INPIT |
