Baked products
AssigneeConopco, Inc., d/b/a UNILEVER
InventorsKaren Margaret Watts, Loyd Wix
Life of this patent
Estimating the term…
Abstract
A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided.
Claims9
A method of maintaining softness in a cookie or cake, the method comprising:
- preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake.
Use of hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt %.
Dependencies are inferred from the claim text.