Multi-Texture Cookie Dough Composition for Shelf-Stable Texture
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Solution Overview
Problem
Existing cookie products fail to replicate the multi-textured structure of freshly baked cookies, such as a crispy outer edge and chewy center, while maintaining shelf stability, leading to undesirable texture changes over time.
Innovation Solution
A cookie precursor dough comprising specific particle size ranges of sugar, sugar syrup, and sugar alcohol, with controlled weight ratios, to minimize texture changes during storage, resulting in a soft doughy center and crisp outer shell.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If cookie products are designed to have a crispy outer edge and chewy center like freshly baked cookies, then the texture quality is improved, but the product becomes unstable during storage and loses its multi-textured structure
Solution Approach 1:
The patent applies local quality by creating distinct dough formulations for different regions of the cookie. The outer dough has higher fat content (15-25% vs 8-15%) and different sugar composition to achieve crispy texture, while the inner dough has lower fat and higher moisture retention ingredients for chewiness. This spatial differentiation of material properties allows each region to maintain its desired texture independently during storage.
Solution Approach 2:
The patent uses composite materials by combining multiple dough types with different compositions into a single cookie product. The outer and inner doughs are co-extruded to form a composite structure where each material component (dough type) contributes specific textural properties. This composite approach enables the cookie to exhibit multiple textures simultaneously while maintaining stability through the synergistic interaction of different material compositions.
2Stability of the object's composition
If humectants and hydrocolloids are added to maintain moisture and texture, then the texture quality is improved, but the appearance and taste are deteriorated
Solution Approach 1:
The patent applies parameter changes by carefully controlling the composition ratios of sugar, fat, and moisture in each dough type. The outer dough has higher fat (15-25%) and specific sugar content to achieve crispy texture without excessive humectants, while the inner dough has lower fat (8-15%) and optimized moisture content for chewiness. This parameter optimization allows natural texture maintenance without relying on humectants and hydrocolloids that would compromise appearance and taste.
Data Source
AI summary
The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.