Shelf stable cookie

Details Shelf stable cookie Shelf stable cookie

1987-03-16

1990-10-23

Weimar, Elizabeth C.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 94, 426103, 426549, 426560, 426502, A21D 804, A21D 1000, A21D 600, A23L 1105

Patent

active

049650777

ABSTRACT:
A laminated dough preform, a method of forming a baked product therefrom and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and also contains an enzyme active with the sucrose in the second dough layer to invert an amount of the sucrose in the second layer sufficient to substantially prevent the crystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer includes a substantial portion of powdered sugar and the preferred enzyme is invertase.

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