Single-dough cookies having storage stable texture

Details Single-dough cookies having storage stable texture Single-dough cookies having storage stable texture

1980-12-29

1982-08-17

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426 64, 426549, A21D 200, A21D 802, A21D 1000, A23L 110

Patent

active

043449697

ABSTRACT:
Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves (1) retarding enzyme activity in the finished dough before baking; (2) deactivating the enzyme in a portion of the cookie, preferably the surface; (3) activating the remainder of the enzyme; (4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie; and (5) final baking.

REFERENCES:
patent: 3026205 (1962-03-01), Stone
patent: 3198637 (1965-08-01), Harris
patent: 3250625 (1966-05-01), Thelen
patent: 3250626 (1966-05-01), Thelen
patent: 4137336 (1979-01-01), Radlove
Reed, Gerald; Enzymes in Food Processing, 2nd Ed., Academic Press, 1975, p. 316.

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