Doughs and cookies providing storage-stable texture variability

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

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426502, 426496, 426560, A21D 1308

Patent

active

045030804

ABSTRACT:
Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.

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Bakery Technology & Engineering, S. A. Matz ed., The AVI Publishing Co., Inc., Westport, CT (1960), pp. 407-411, 427, 448.
Redfern and Hickenbottom, "Levulose-Containing Corn Syrups for the Baker", The Bakers Digest, Apr. 1972, pp. 26-31.
The Fructose Cookbook, M. Cannon, East Woods Press Books, Charlotte, N.C., pp. 101-112, (1979).

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