DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION

A cooked dough product, such as a biscuit (cookie), comprising from about 10wt.% to about 45wt.% of an oil and/or fat component, and from about 0.25wt.% to about 20wt.% of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the s...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	CATTARUZZA, ANDREA, RADFORD, STEWART, MARANGONI, ALEJANDRO GREGORIO
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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