Dual-Texture Cookie Precursor Maintaining Crispy-Chewy Contrast
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Solution Overview
Problem
Existing cookie products lose their desirable dual texture of crispy outer and chewy inner surfaces over time due to moisture transfer and loss during storage, resulting in a uniform dry texture, which is unappetizing and lacks shelf stability.
Innovation Solution
A cookie precursor is developed using two distinct dough formulations, where the outer dough has a higher flour content and specific starches for crispiness, and the inner dough has a low flour content with added starches and fibers for softness, maintaining moisture and texture contrast through controlled coextrusion and baking processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If coextrusion methods are used to create dual-texture cookies with chewy inner dough and crispy outer dough, then texture contrast is improved, but shelf stability deteriorates due to moisture transfer and loss during storage
Solution Approach 1:
The patent applies local quality by creating distinct dough formulations with different compositions for inner and outer regions. The inner dough contains specific ingredients (eggs, sugars, fats, leavening agents) to achieve chewy texture, while the outer dough has different composition (flour, sugars, fats, leavening agents) for crispy texture. This localized differentiation maintains texture contrast throughout shelf storage.
Solution Approach 2:
The patent uses composite materials by combining multiple ingredients in specific ratios within each dough formulation. The inner dough composite includes eggs, sugars, fats, and leavening agents, while the outer dough composite includes flour, sugars, fats, and leavening agents. These composite formulations are designed to maintain their respective textures independently during storage.
2Shape
If humectants are added to the inner dough to maintain chewiness, then texture contrast is improved, but the product becomes detrimental to appearance, taste and/or texture over time
Solution Approach 1:
The patent applies parameter changes by carefully controlling the composition and ratios of ingredients in the inner dough formulation. Instead of relying on high levels of humectants, the patent adjusts parameters such as egg content, sugar types, fat content, and leavening agent ratios to achieve and maintain chewy texture without the negative effects associated with excessive humectant use.
3Shape
If the outer dough is made crispy with casein and edible water-soluble phosphate, then texture contrast is improved, but the product complexity and manufacturing difficulty increase
Solution Approach 1:
The patent applies parameter changes by optimizing the outer dough formulation with standard ingredients (flour, sugars, fats, leavening agents) in specific ratios. This approach achieves crispy texture through controlled composition and baking parameters rather than relying on complex additives like casein and phosphate, thereby simplifying the overall formulation while maintaining texture contrast.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves a cookie with a crunchy outer surface and chewy inner region that maintains texture contrast and shelf stability for at least 6 months, with a moisture content and water activity that prevents excessive drying or softening, providing a long-lasting, 'freshly baked' experience.
Implementation Method 1
the outer dough has a higher flour content and specific starches for crispiness
Implementation Method 2
maintains texture contrast and shelf stability for at least 6 months
Implementation Method 3
the inner dough has a low flour content with added starches and fibers for softness, maintaining moisture and texture contrast
Implementation Method 4
A cookie precursor is developed using two distinct dough formulations, where the outer dough has a higher flour content and specific starches for crispiness, and the inner dough has a low flour content with added starches and fibers for softness, maintaining moisture and texture contrast through controlled coextrusion and baking processes
Implementation Method 5
with a moisture content and water activity that prevents excessive drying or softening, providing a long-lasting, 'freshly baked' experience
Data Source
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AI summary
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.