Prepared Dough for Baked Goods with Novel Organoleptic Properties
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United States of America Patent
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Feb 5, 2015
app pub date -
Aug 4, 2013
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Aug 4, 2013
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Abstract
The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.
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