| 摘要 |
The invention relates to cookies made with a fiber-containing filling. This filling has a very low water activity (0.2-0.35) so that the crispness of the cookies' outer dough is preserved. At the same time, the filling tastes soft and lubricious instead of tough and fibrous. In particular, the invention is a dual textured cookie made from: (a) discrete regions of a cookie dough which before baking contains: 10% to 30% shortening, 20% to 45% flour, 20% to 45% readily crystallizable sugar, and 5% to 15% water; and (b) discrete regions of a filling which before baking contains: 0% to 25% sorbitol, 10% to 45% fructose, 0% to 30% dextrose, 16% to 32% glycerine, 2% to 35% cellulosic fiber, and 3% to 10% fruit puree. |
