| 摘要 |
PROBLEM TO BE SOLVED: To obtain a biscuit/cookie with light and unconventionally novel palate feeling and good meltability in the mouth. SOLUTION: This dough for biscuit/cookie is obtained by directly formulating flour with a water-based ingredient, specifically with >=3O wt.% of water, >=30 wt.% of an oil ingredient and >=30 wt.% of a saccharide ingredient, each based on the flour.
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