| 摘要 |
Disclosed herein are flour-based baked products, particularly cookies, which exhibit storage-stable textural properties characteristic of corresponding freshly-baked products. The cookies are prepared by impregnating at least portions of the surface of a cookie dough bakeable to a chewy cookie product with a crispness-contributing component to provide a finished, baked cookie exhibiting a combined chewy and crisp texture characteristic of freshly-baked cookies. |
