Cookies with reduced sucrose content and doughs for production thereof
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United States of America Patent
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Jan 14, 1992
Issued Date -
N/A
app pub date -
Jun 1, 1988
filing date -
Feb 15, 1985
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.
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