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A - Human Necessities

21

D

A21D 2/26 (2006.01)

Patent

CA 2705882

A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt%, 10- 50% sugar, 2- 20% fat, 0-10% egg and / or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt% is also provided.

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