Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1989-05-03
1991-06-11
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426560, 426601, A21D 800
Patent
active
050230999
ABSTRACT:
Bloom resistance in shelf-stable cookies which have a moist, cake-like soft textured crumb structure over an extended period of time is achieved with a shortening or fat for promoting softness and having a solid fat index of less than 13 at 80.degree. F. and which is essentially completely liquid at 100.degree. F. A flavoring ingredient which reduces mobility of the shortening or fat in the cookie is used to prevent seepage of the shortening or fat at cookie storage temperatures.
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Matz, Cookie and Cracker Technology, 1968, pp. 119-120.
Kleinert, "Studies on the Formation of Fat Bloom and Methods of Delaying It," Rev. Intern. Chocolat, vol. 16, pp. 345-368 (1961).
Czaja Donald E.
Mims Mary S.
Nabisco Brands Inc.
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