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Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
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机译:用于具有延长的保存期限的软的可食用的烘焙产品的方法和组合物以及用于其中的可食用的硬质凝胶
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摘要
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: a) a viscous liquid, e.g., a corn syrup, b) a gum, e.g., an alginate gum, c) an optional humectant and dispersing agent for the gum, e.g., glycerine, d) a calcium ion source for gelling the gum, and e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.
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