| 摘要 |
PURPOSE: To obtain tasty cookies comprising a cookie dough with a crispy surface and a low-Aw fiber-contg. inner filling with soft texture by incorporating fiber in the filling and decreasing the water activity. CONSTITUTION: A double texture cookie consisting of an outer surface of crispy cookie dough and a soft inner filling is obtd. by using the following cookie dough and filling. The cookie dough contains 10 to 30% shortening, 20 to 45% cereal powder, 20 to 45% sugar which can be easily crystallized, and 5 to 15% water before baking. The filling contains 0 to 25% sorbitol, 10 to 45% fructose, 0 to 30% dextrose, 16 to 32 glycerine, and 2 to 35% cellulose fiber consisting of at least 90% insoluble fiber, and 3 to 10% fruit puree before baking, and having 0.2 to 0.35 water activity after baking. |
