Cookie dough and preparation of cookies therefrom.

摘要

Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves (1) retarding enzyme activity in the finished dough before baking (2) deactivating the enzyme in a portion of the cookie, preferably the surface (3) activating the remainder of the enzyme (4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie and (5) final baking.