| abstract |
"PROCESS TO CONTROL THE BISCUIT GEOMETRY". a process for controlling spreading on cookies is described which uses a fat containing geometry-altering triglycerides in the cookie dough, which contains long saturated residues of C ~ 16 ~ to C ~ 22 ~ fatty acids and short residues of C ~ 2 ~ acids to C ~ 4 ~. In a preferred embodiment, triglycerides have a solid fat content of about 10% to about 70% between 15 ‹C and 30‹ C, and long residues are a mixture containing at least 75% of stearic acid residues, while the short residues are derived from a mixture of acids and propionic, a mixture of acetic and propionic acids, a mixture of acetic and butyric, or a mixture of acetic, propionic and butyric acids. The process is specially adapted to reduce scattering in cookies containing an ingredient that promotes scattering, such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions have a low caloric content. |