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    Baked goods product and process for manufacturing the same
    1.
    发明申请
    Baked goods product and process for manufacturing the same 审中-公开
    烤制品和制造过程相同

    公开(公告)号：US20040058047A1

    公开(公告)日：2004-03-25

    申请号：US10610701

    申请日：2003-07-02

    申请人： KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO

    发明人： Ryuzo Ueno ,  Junya Honda ,  Sho Arai

    IPC分类号： A21D010/00

    CPC分类号： A21D2/181 ,  A21D13/80

    摘要： Baked goods products having crispy texture such as cookies and biscuits with improved moisture resistance are disclosed. The improvement can be achieved by substituting a part of or whole sweeteners contained in a dough for a conventional product with the sugar alcohol composition 70-100 wt % of null-D-glucopyranosyl-1,1-mannitol, and 30-0 wt % of null-D-glucopyranosyl-1,6-sorbitol and/or null-D-glucopyranosyl-1,1-sorbitol. The baked goods product obtained by baking the dough will exhibit an excellent moisture resistance.

    摘要翻译： 公开了具有脆性质地的烘烤食品，如具有改善的耐湿性的饼干和饼干。 通过将含有面团中的一部分或全部甜味剂代替常规产品，其中糖醇组合物为70-100重量％的α-D-吡喃葡萄糖基-1,1-甘露糖醇和30重量％ 的α-D-吡喃葡萄糖基-1,6-山梨醇和/或α-D-吡喃葡萄糖基-1,1-山梨糖醇。 通过烘烤面团获得的烘焙食品将显示出优异的耐湿性。

    Dough for foam type baked product and method for making the baked product
    2.
    发明申请
    Dough for foam type baked product and method for making the baked product 审中-公开
    用于泡沫型焙烤产品的面团和用于制造烘焙产品的方法

    公开(公告)号：US20040067295A1

    公开(公告)日：2004-04-08

    申请号：US10610702

    申请日：2003-07-02

    申请人： KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO

    发明人： Ryuzo Ueno ,  Junya Honda ,  Sho Arai ,  Shoko Hasegawa

    IPC分类号： A21D010/00

    CPC分类号： A23L27/34 ,  A21D2/181 ,  A21D13/50

    摘要： Aerated dough for foam-type baked product such as sponge cake with improved foam-stability is disclosed. The improvement had been achieved by substituting at least 20 wt % of total sweeteners contained in a conventional dough for a baked product with a sugar alcohol composition comprising 55-100 wt % of null-D-glucopyranosyl-1,6-sorbitol and 45-0 wt % of null-D-glucopyranosyl-1,1-mannitol and/or null-D-glucopyranosyl-1,1-sorbitol and a mixture thereof on a dry weight basis.

    摘要翻译： 公开了用于泡沫型烘烤产品的充气面团，例如具有改善的泡沫稳定性的海绵饼。 通过将常规面团中所含的总甜味剂至少20重量％替代为含有55-100重量％的α-D-吡喃葡萄糖基-1,6-山梨糖醇和45重量％的糖醇组合物的糖醇组合物， 0重量％的α-D-吡喃葡萄糖基-1,1-甘露醇和/或α-D-吡喃葡萄糖基-1,1-山梨糖醇及其混合物。