Compositions and methods providing soft flavor chips in aged...

Details Compositions and methods providing soft flavor chips in aged... Compositions and methods providing soft flavor chips in aged...

A - Human Necessities

21

D

99/119

A21D 10/02 (2006.01) A21D 2/16 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1168094

COMPOSITIONS AND METHODS PROVIDING SOFT FLAVOR CHIPS IN AGED BAKED GOODS ABSTRACT: High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips, making their texture desirably soft during storage.

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