WHEAT FLOUR PREMIX COMPOSITION FOR COOKIE AND CAKE

摘要

PURPOSE: A premix composition containing enzyme resistant starch as a main component for cookie and cake is provided. The premix composition containing enzyme resistant starch beneficial to a human body improves sensory properties of cookie and cake and thus increases a commercial value thereof. CONSTITUTION: The wheat flour premix composition for cookie and cake containing starch as a main component contains 0.1 to 50% by weight of enzyme resistant starch. The enzyme resistant starch is an RS3 or RS4 type. For an example, a standard cookie is prepared by blending 112.5g wheat flour, 32g shortening, 65g sugar, 1.05g salt, 1.25g baking powder, 16.5g dextrose and 8.0g distilled water. The wheat flour comprises 90% by weight of soft wheat flour and 10% by weight of RS3.