Method and composition for producing soft edible baked products and an edible firm gel for use therein
US4444799A · kind A · utility
35Cited by
9References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 18, 1981 |
| Grant date | Apr 24, 1984 |
| Priority date | — |
| Expiry date | Aug 18, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.