Dough for foam type baked product and method for making the baked product
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United States of America Patent
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Issued Date -
Apr 8, 2004
app pub date -
Jul 2, 2003
filing date -
Jul 3, 2002
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
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 .alpha.-D-glucopyranosyl-1,6-sorbitol and 45-0 wt % of .alpha.-D-glucopyranosyl-1,1-mannitol and/or .alpha.-D-glucopyranosyl-1,1-sorbitol and a mixture thereof on a dry weight basis.
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