HIGH PROTEIN COOKIES AND THEIR PRODUCTION

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...

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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
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creator KAWADA RIE
TAKASHIMA YUKIO
AOYAMA SHINOBU
description 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.
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subjects 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
title HIGH PROTEIN COOKIES AND THEIR PRODUCTION
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