Document Type and Number:
Japanese Patent JPH0578292
Kind Code:
B2
Abstract:
A process for reducing the time required to achieve texture equilibration in crumb-continuous cookies having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture comprises increasing the rate of sugar crystallization. The rate of sugar crystallization can be increased by exposing the cookies to an exogenous source of moisture, decreasing the level of crystaliization-resistant sugar in the outer region of the cookie, decreasing readily crystallizable sugar particle size for a given sugar level, increasing the readily crystallizable sugar to flour ratio, increasing the moisture level in the cookie dough, baking the cookies to have a higher moisture content, or by any combination of these or other equivalent means.
Inventors:
DENISU ROI GEEJI
MAATEIN ARUFURETSUDO MISHIKIN
MAATEIN ARUFURETSUDO MISHIKIN
Application Number:
JP9587585A
Publication Date:
October 28, 1993
Filing Date:
May 04, 1985
Export Citation:
Assignee:
PROCTER & GAMBLE
International Classes:
A21D2/18; A21D13/08; A21D13/00; A21D15/00; (IPC1-7): A21D13/08