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US 2004/0071833 A1Published application
Moisture barrier composition for biscuits
OwnerCheree L.B. Stevensinventor
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Abstract
An at least partial, typically non-continuous, moisture barrier coating composition applied to the external surface of biscuits, such as scones or muffins. Use of the composition achieves significantly improved flavor, moisture retention in the interior of the biscuit, and a significantly improved biscuit exterior.
Claims50
A food coating composition comprising:
- a biscuit substrate comprising a biscuit surface;
- and
- a substantially non-continuous coating composition comprising a starch component at least partially covering the surface of the biscuit substrate wherein the non-continuous coating composition forms at least a partial moisture barrier on the surface of the biscuit.
A method of making a product comprising:
- providing a biscuit substrate at least partially derived from dough and a food coating composition comprising a starch component;
- at least partially coating the surface of the biscuit substrate with the food coating composition, which forms a substantially non-continuous moisture barrier on the surface of the biscuit substrate upon thermal processing;
- optionally moistening the biscuit substrate prior to or after application of the coating composition to aid adherence of the moisture barrier to the biscuit substrate;
- and
- thermally processing the biscuit to form a finished biscuit having a substantially non-continuous moisture barrier with improved moisture retention of the biscuit substrate compared to an uncoated thermally processed biscuit substrate.
2 more elements
Dependencies are inferred from the claim text.