发明名称 |
METODO PARA O CONTROLO DA DILATACAO DE BOLOS FOFOS |
摘要 |
Oven spread is controlled in the production of soft cookies which comprise unbleached flour by using a cold water swelling granular starch material having a cold water solubility of least 50%. The doughs of the present invention may be used in the production of single dough soft cookies or in the production of multi-textured cookies having extended shelf lives. The granular starch material reduces cookie spread and unexpectedly provides a shelf-stable, more moist and tender texture in cookies which contain high humectant levels without loss of machinability of the dough. |
申请公布号 |
PT88760(A) |
申请公布日期 |
1989.07.31 |
申请号 |
PT19880088760 |
申请日期 |
1988.11.14 |
申请人 |
NABISCO BRANDS INC. |
发明人 |
LORI BANKS;GRANT CURTIS BUSK, JR.;BIN YEA CHIANG;ROBERT RAYMOND THULIN |
分类号 |
A21D2/18;A21D10/00;A21D13/08 |
主分类号 |
A21D2/18 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|