Rice cookie and method for producing same

Details Rice cookie and method for producing same Rice cookie and method for producing same

1988-06-10

1989-10-31

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426541, 426558, 426618, 426622, A21D 800, A23L 110

Patent

active

048776300

ABSTRACT:
This disclosure relates to a rice cookie comprising glutinous or regular rice flour as the main ingredient and about half of the flour's weight in oil or fat, sweetener and egg white. Liquids (milk or milk and water), equalling 35-45% in total weight of the ingredients are added to make a dough which is then baked. A method for producing the rice cookie includes making a dough which comprises glutinous or regular rice flour as the main ingredient, mixed with about half of the flour's weight in oil or fat, sweetener, and egg white. While these materials are being mixed, liquids (milk or milk and water), equalling 35-45% in total weight of the materials are added to make the dough. The dough is then baked in an oven; during the baking process, steam is allowed to escape.

REFERENCES:
patent: 3975550 (1976-08-01), Fioriti et al.
patent: 4734289 (1988-03-01), Yamaguchi et al.
The Bakers Digest-By Ferne Bowman, Willene Dilsaver and Klaus Lorenz-Title "Rationale for Baking Wheat-, Gluten-, Egg-, and Milk-Free Products"-Date-Apr. 1973, pp. 15-18, 21-22.

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