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

99/119, 99/130

A21D 10/00 (2006.01) A21D 2/18 (2006.01) A23L 1/0532 (2006.01)

Patent

CA 1246929

ABSTRACT OF THE DISCLOSURE Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: a) a viscous liquid, e.g., a corn syrup, b) a gum, e.g., an alginate gum, c) an optional humectant and dispersing agent for the gum, e.g., glycerine, d) a calcium ion source for gelling the gum, and e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.

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