PAARDEKOOPER, ROBERT HENDRIKUS,NOOR, AHMADILFITRI,DE RUITER, GERHARD ADRIAAN,ZIEVERINK, MARTINUS MATHILDA PIETER
申请号：
MYPI 20095211
公开号：
MY146942A
申请日:
2008.06.06
申请国别(地区):
MY
年份:
2012
代理人:
摘要：
ONE ASPECT OF THE PRESENT INVENTION RELATES TO A METHOD OF PREPARING BISCUITS OR CRACKERS, SAID METHOD COMPRISING (I) PREPARING A DOUGH BY COMBINING FLOUR, WATER, LEAVENING AGENT, A FAT BLEND AND OPTIONALLY FURTHER BAKERY INGREDIENTS； AND (II) BAKING THE DOUGH； WHEREIN THE FAT BLEND CONTAINS AT LEAST 30 WT.% OF POLYUNSATURATED FATTY ACIDS AND COMPRISES: - 50-85 WT.% OF A HIGHLY UNSATURATED OIL SELECTED FROM THE GROUP CONSISTING OF SUNFLOWER OIL, SOYBEAN OIL, RAPESEED OIL, COTTONSEED OIL, SAFFLOWER OIL, MARINE OIL, CORN OIL, OLIVE OIL, LINSEED OIL AND COMBINATIONS THEREOF； AND - 15-50 WT.% OF A PALM OIL FRACTION HAVING A MELTING POINT WITHIN THE RANGE OF 27-38 °C； AND WHEREIN SAID FAT BLEND IS FURTHER CHARACTERISED BY A SOLID FAT CONTENT AT 25 °C OF LESS THAN 10 WT.%. THE FAT BLEND OF THE PRESENT INVENTION CAN SUITABLY BE USED TO PREPARE A BISCUIT DOUGH OR A CRACKER DOUGH THAT DOES NOT SUFFER FROM STICKINESS. FURTHERMORE, DESPITE THE HIGH LEVEL OF UNSATURATED FATTY ACIDS IN THE FAT BLEND THE BISCUITS AND CRACKERS MADE WITH THIS FAT BLEND EXHIBIT A SURPRISINGLY HIGH OXIDATIVE STABILITY. OTHER ASPECTS OF THE INVENTION RELATES TO A BISCUIT DOUGH OR CRACKER DOUGH AS WELL AS TO A BAKED BISCUIT OR A BAKED CRACKER CONTAINING THE AFOREMENTIONED FAT BLEND.
