Method and composition for soft edible baked products having...

Details Method and composition for soft edible baked products having... Method and composition for soft edible baked products having...

A - Human Necessities

21

D

99/130, 99/167

A21D 10/02 (2006.01) A21D 2/18 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23L 1/0532 (2006.01) A23L 1/09 (2006.01)

Patent

CA 1172096

ABSTRACT OF THE DISCLOSURE Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.

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