초록 ▼

Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in d

Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

대표청구항 ▼

A sweetened food product in the form of a cookie dough preform, comprising a matrix made from cookie ingredients, and being characterized in having distributed therein discrete regions of dough containing readily crystallizable sugar, comprising a mono- or di-saccharide or mixture thereof that readi

A sweetened food product in the form of a cookie dough preform, comprising a matrix made from cookie ingredients, and being characterized in having distributed therein discrete regions of dough containing readily crystallizable sugar, comprising a mono- or di-saccharide or mixture thereof that readily and spontaneously crystallizes at the water content and water activity conditions encountered in the dough, when baked; and discrete regions of dough containing crystallization resistant sugar, comprising a mono- or di-saccharide or mixture thereof which crystallizes, at the water content and water activity encountered in the dough, when baked, substantially more slowly than sucrose under the same conditions, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing readily crystallizable sugar providing a crisp texture, and the regions containing crystallization resistant sugar providing a chewy texture, and further characterized in that the regions providing a crisp crumb and the regions providing a chewy crumb provide crumbs having a [log max(stiffness/plasticity)－log min(stiffness/plasticity)] of at least about 1.75.