| 摘要 |
The present invention provides a method for reducing rubberiness in the production of shelf-stable fat free or low-fat cookies caused by increased gluten functionality resulting from the elimination of shortening or fat in wheat-based cookies. At least about 50% by weight of the wheat flour is replaced with a flour mix comprising at least about 30% by weight white rye flour, at least about 30% by weight corn flour, and at least about 10% by weight rice flour. The particle size distribution of the flour mix is preferably about 55% by weight to about 65% by weight passes through a 60 mesh screen and none remains on a 30 mesh screen. The flour mix of the present invention may be used to produce shelf stable no fat, low fat, or reduced fat soft cookies, crisp cookies and other baked goods.
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