Method of providing soft flavor chips in aged cookies and composition thereof
AssigneeThe Proctor & Gamble Company
InventorsWilliam J. Brabbs, Frances H. Savage, James P. Smith
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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 or a mixture thereof, making their texture desirably soft during storage.
Claims50
A flavor chip-containing cookie dough having improved flavor chip texture after baking, comprising (a) sugar;
- (b) flour;
- (c) shortening which is fluid at cookie storage temperatures;
- (d) 15-60%, by weight of the shortening, of water;
- (e) flavor chips comprising sugar, fat and flavor ingredients and being solid at cookie storage temperatures;
- and (f) sufficient emulsifier active at dough mixing temperatures, to render the dough shortening-continuous, whereby migration of the fluid shortening into the flavor chips is enhanced after baking.
A method for rendering soft the flavor chips in a cookie made from dough comprising sugar, flour, shortening, 15-60%, by weight of the shortening, of water, and flavor chips comprising sugar, fat and flavor ingredients and being solid at cookie storage temperatures, comprising the steps of (a) incorporating a substantial portion of the shortening in the dough in a form which is fluid at cookie storage temperatures;
- an (b) adding to the dough sufficient emulsifier or emulsifiers to render the dough shortening-continuous at the dough mixing temperature, whereby migration of the fluid shortening into the flavor chips is enhanced after baking.
Dependencies are inferred from the claim text.