| 摘要 |
This application relates to baked products, particularly cookies, which exhibit storage-stable properties characteristic of their freshly-baked counterpart products (and particularly with respect to the presence of distinct regions exhibiting stable crispy and chewy texture), prepared by forming a composite dough wherein a first sucrose-containing dough, bakeable to a crispy product, completely surrounds, enrobes or sandwiches a second sucrose-containing dough which is bakeable to a chewy product by reason of the in situ enzymatic development in this second dough of materials which are crystallization-resistant and inhibit the crystallization of any sucrose present in the second dough. |
