HIGH PROTEIN COOKIES AND THEIR PRODUCTION

PURPOSE:A large amount of egg powder is used and baked by irradiation with microwaves without foaming the dough to give high-protein cookies of high shape retention and appropriate hardness with a little foams. CONSTITUTION:More than 50wt%, preferably 50-90wt%, based on the starch, of egg powder are...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KAWADA RIE, TAKASHIMA YUKIO, AOYAMA SHINOBU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:A large amount of egg powder is used and baked by irradiation with microwaves without foaming the dough to give high-protein cookies of high shape retention and appropriate hardness with a little foams. CONSTITUTION:More than 50wt%, preferably 50-90wt%, based on the starch, of egg powder are used and kneaded together with liquid materials to prepare a dough of 15-35% water content. The dough is appropriately formed into a shape and baked with microwaves.