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Abstract

A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a)/(b) of greater than 2:1, sugar, water and a spread-controlling agent. The spread controlling agent includes a cellulose component, a pregelatinized starch, a humectant, and optionally dietary fiber, together in a combined amount effective to impart water retention to the dough formulation but less than about 10% by weight. The agent controls spreading of the dough formulation during microwave baking. The dough formulation is one that is used to make cookies.

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First Claim