Baked goods product and process for manufacturing the same
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United States of America Patent
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Issued Date -
Mar 25, 2004
app pub date -
Jul 2, 2003
filing date -
Jul 3, 2002
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
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 .alpha.-D-glucopyranosyl-1,1-mannitol, and 30-0 wt % of .alpha.-D-glucopyranosyl-1,6-sorbitol and/or .alpha.-D-glucopyranosyl-1,1--sorbitol. The baked goods product obtained by baking the dough will exhibit an excellent moisture resistance.
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