HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD
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United States of America Patent
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Issued Date -
Dec 29, 2022
app pub date -
Nov 30, 2020
filing date -
Nov 30, 2020
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Abstract
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintain moisture and density similar to those of normal biscuits despite relatively high concentrations of flavor acids.
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